Chicken Chettinad tis the trademark dish from the South Indian city of Chettinad, whole spices and coconut are dry-fried and ground, then added to a sauce of tomatoes, onions, garlic and ginger to create a classic Tamil Nadu dish, with chillies providing the kick.
What you need… • 2 Tablespoons sesame oil (you can use vegetable oil but will lose some of the flavour) • 10 curry leaves • 1 teaspoon garlic paste • 400g Base Curry sauce • 0.5 teaspoon turmeric • 0.5 teaspoon coriander powder • 0.5 teaspoon chilli powder • 0.5 teaspoon salt • 800g chicken, cut into bite-sized pieces • A few coriander leaves for garnish
How to make it… 1. Dry fry the spices from the Spice Mix on a medium heat in a pan for 15 seconds then add the coconut until it browns (about 2 minutes). Keep stirring and be careful not to burn the Spice Mix. Grind the mixture and set aside. 2. Heat the oil in the same pan to a medium heat and fry the curry leaves for 15 seconds. 3. Add the garlic paste and fry for 1 minute. 4. Add the Base Curry Sauce and cook for 3 minutes. 5. Add the Spice Mix, turmeric, coriander, chilli powder and salt and cook for 3 minutes. Add a little water if needed. 6. Add the chicken pieces and fry until all the pieces are cooked (about 10 minutes) 7. Serves, garnished with the coriander leaves.