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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.

Picture by Werner Van Peppen

Serves 2

Ingredients:

2 tbsp vegetable oil
1/4 tsp brown mustard seeds
pinch of asafoetida
5-6 curry leaves, washed and chopped
400g chicken fillets, skinned and diced
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, grated
150g Basmati Rice
fresh coriander to garnish

Preparation:

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

Add the chicken and fry for 5 minutes. 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. Cook for one minute and then add the lime juice and ginger. Stir in the coriander.

Cook the basmati rice according to the instructions on the packet. Serve the chicken chettinad with the hot basmati rice and garnish with fresh coriander leaves.

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