Chettinad Chicken

Name: Chettinad Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4-6
Cuisine: Indian
Ingredients: 750 g (1 lb 10 oz) boneless, skinless chicken thighs, cut into thirds; 1 teaspoon ground turmeric; 50 ml (1¾ fl oz) vegetable oil; 1 thumb-size red chilli, seeded and sliced; 1 large onion, sliced into thin half moons; Steamed basmati rice and coriander (cilantro) leaves, to serve; 1½ teaspoons coriander seeds; 1½ teaspoons fennel seeds; 2 tablespoons desiccated (shredded) coconut; 1 tablespoon tomato paste (concentrated purée); 1 star anise; 350 ml (12 fl oz) vegetable stock; 2 cinnamon sticks; 1½ teaspoons black peppercorns; 1½ teaspoons cumin seeds; 2.5 cm (1 inch) piece ginger, peeled and coarsely chopped; 3 large garlic cloves; 1 dried long red chilli

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
1 hr 5

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Hailing from Tamil Nadu in the south, this aromatic curry uses rarer Indian spices such as star anise and fennel seed in its mix. If you’re passionate about Indian food you might want to pick up a coffee grinder, as roasting and grinding the spices is imperative. They are inexpensive and do a better job than a mortar and pestle.

Ingredients

3 large garlic cloves
2.5 cm (1 inch) piece ginger, peeled and coarsely chopped

Asia
India
Main course
Gluten-free
Spicy

Method

To make the spice mix, combine all of the ingredients in a small frying pan and dry-fry, shaking the pan, over medium heat for 40 seconds or until fragrant. Cool slightly, then pour the toasted mixture into a spice grinder or mortar and pestle and finely grind.

Put the garlic, ginger and 1 tablespoon of water in a blender and process until smooth. Put the chicken thighs in a bowl, add t