Chettinad chicken fry

Ingredients

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

Method

• 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.

Nutritional data

• kcals 250
• fat 12.6g
• saturates 1.7g
• carbs 5.7g
• sugars 3.8g
• fibre 2.2g
• protein 27.4g
• salt 0.3g