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Chettinad Chicken

Chettinad Chicken

Chettinad is a town in Chennai, formerly known as Madras, where most of the curries are hot but deliciously flavoured with whole and ground spices.

bar Chettinad Chicken

Picture by Werner Van Peppen

Serves 4

2 tbsp sunflower or vegetable oil
1/4 tsp brown or black mustard seeds
pinch of asafoetida (optional)
5-6 curry leaves, washed and chopped
500g chicken fillets, skinned and diced into 2cm pieces
1 tsp ground cumin
1/2 tsp ground Coriander
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp red chilli powder
2 tbsp coconut cream
juice of 1/2 a lime
1 tsp root ginger, peeled and grated
a few fresh coriander leaves, to garnish


Heat the oil in a saucepan or wok and add the mustard seeds, asafoetida, if using, and curry leaves and fry for half a minute stirring continuously, until well combined and aromatic.

Add the chicken and fry for 5-7 minutes until the chicken turns white on the outside. Add the cumin, coriander, turmeric, salt and chilli powder and continue mixing for 2 minutes.
Mix the coconut cream with 4 tablespoons of water and pour the mixture into the pan, stirring continuously for a couple of minutes. Cook for one minute and then stir in the lime juice and ginger. Garnish with fresh coriander leaves.

Serve with hot basmati rice.


(c) 2012

Spice Bites