Chettinad chicken fry

Ingredients

• 500g skinless chicken thigh fillets, cut into bite-sized pieces
• coarsely grated to make 1 tbsp ginger
• ½ tsp ground turmeric
• ½ tsp kashmiri chilli powder or mild chilli powder
• ½ tsp fennel seeds
• 2cm piece cinnamon stick
• 2 dried mild red chillies
• ½ tsp black peppercorns
• 3 tbsp vegetable oil
• 1 tsp black mustard seeds
• 8-10 curry leaves
• 1 onion, thinly sliced
• 2 small tomatoes, chopped
• a handful coriander, chopped
• rotis or parathas, to serve

Description

• STEP 1

  Put the chicken in a large bowl along with the ginger, turmeric and chilli powder. Stir well and leave to marinate for 20 minutes.

• STEP 2

  Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chillies and peppercorns, and set aside.

• STEP 3

  Heat the oil over a medium heat in a wok or large frying pan. Add the mustard seeds and, when they begin to pop, fry for 10 seconds. Add the crushed spices and fry for a minute. Add the curry leaves and, as they splutter, add the onion. Fry for 7-8 minutes, stirring often. Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt.

• STEP 4

  Lower the heat, cover and cook the chicken for 10 minutes, stirring halfway through.

• STEP 5

  Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with rotis or parathas.