Southern peppery Chettinad chicken

Southern peppery Chettinad chicken

By
From
I Love India
Serves
4
Photographer
Martin Poole

Tamil food is little known in this country beyond the well-known Crispy Masala Dosa and Tamil-style Lentil and Vegetable Curry, or sambhar, but the food from this region is so good. It has amazing seafood dishes, as this southernmost region is surrounded on three sides by the Arabian Sea. But further inland it is also known for its black pepper- and chilli-laced, fiery – but so moreish – recipes. Add the black pepper to taste; you can always add extra at the end if you want it. This isn’t a watery curry – the gravy clings to the meat, so serve with flatbreads and a cooling raita.

Ingredients

Quantity Ingredient

For the marinade

Quantity Ingredient
20g roughly chopped root ginger, (peeled weight)
4-5 large garlic cloves
1-2 dried chillies, deseeded and soaked for 30 minutes
1 tablespoon lemon juice
1/2 teaspoon ground turmeric
1 teaspoon salt

For the chicken

Quantity Ingredient
700g skinless, bone-in small chicken joints, cut into large pieces
5 tablespoons vegetable oil
15 fresh curry leaves
3 small onions, finely chopped
2 tomatoes, chopped
1 tablespoon ground coriander
1 rounded teaspoon ground cumin
1 rounded teaspoon see method for ingredients, (fresh if possible)
2-3 teaspoons freshly coarse-ground black pepper, or to taste

Method

  1. Start with the marinade. Blend together all the ingredients for the marinade until smooth and place in a large non-reactive bowl. Add the chicken, coat well in the marinade, cover and leave to marinate for as long as possible; covered overnight in the fridge is best. Return to room temperature before starting.
  2. Heat the oil in a karahi, wok or large saucepan. Add the curry leaves and follow 10 seconds later with the onions and a little salt; sauté until well-browned on the edges.
  3. Add the tomatoes, ground coriander and cumin and garam masala and cook for 4–5 minutes over a high-ish heat, stirring a bit. Add a splash of water if the tomatoes are dry. Add the chicken with the marinade and black pepper and cook, stirring often, for 20 minutes, or until the paste releases oil back into the pan. Add enough boiling water to come halfway up the chicken, bring to the boil, then cover and simmer for another 10–15 minutes, or until cooked through. Taste and adjust the seasoning and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again