Name: Chettinad chicken fry
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
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

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

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.