South Indian food

How to cook… Chicken Chettinad

Recipes

Serves 4 as a main dish

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

Spice Mix
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4cm piece cinnamon stick
• 3 cloves
• 3 cardamons
• 6 Tablespoons desiccated coconut


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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.

CHEF’S TIP
If using an electric grinder it’s best to let your dry-fry mix cool down before grinding.



Chicken Chettinad is a popular dish from the heart of Tamil Nadu.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade

Check out 5 Best Goa Curries

If you love South Indian dishes you should Chett this recipe out.

How to cook… Hyderabadi Pakki Biryani

Recipes

Serves 4 as a main dish

There are many different types of Biryani. This South Indian version uses chunks of lamb (or mutton if you prefer) that is pre-cooked (Pakki) then added to the rice and steamed. It also includes cooked and fried chunks of potato and is finished off with saffron and fried onions.

What you need…
• 400g lamb, cut into large bite-sized chunks
• 2 potatoes (about 250g) peeled and cut into 4cm chunks
• Pinch turmeric
• Salt to taste
• 4 Tablespoons ghee
• 250g rice
• 1 teaspoon garlic paste
• 1 teaspoons ginger paste
• 2 onions (1.5 roughly chopped, 0.5 sliced fine)
• 4 Tablespoons yoghurt
• 0.5 teaspoon chilli powder
• 150ml water
• Salt to taste
• 1 teaspoon oil
• 2 tablespoons milk
• Few strands of saffron (or you can use a couple of drops of yellow food colouring)• A few coriander leaves (for garnish)

Marinade
• 2 teaspoons garlic paste
• 1 teaspoons ginger paste
• 0.5 teaspoon salt
• 0.5 black cracked pepper

Masala
• 8 peppercorns
• 1 teaspoon cumin seeds
• 4 cardamons
• 4 cloves
• 8cm piece of cinnamon
• 2 dried red chillies

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How to make it…
1. Mix the Marinade ingredients together and add to the lamb ensuring all the pieces are well coated. Set aside for 1 hour.
2. Boil the potatoes with a pinch of turmeric and salt until soft.
3. While the potatoes are cooking dry fry the Masala ingredients in a pan until they release their aromas (about 2 minutes). Grind to a masala and set aside.
4. Wash the rice until the water runs clear (this will take 7–8 washes) and leave to soak for 30 minutes.
4. Heat 2 Tablespoons of ghee to a medium heat and fry the potatoes until they start to brown (about 5 minutes). Remove the potatoes with a slotted spoon and set aside.
5. Add the rest of the ghee to the pan and once heated to a medium heat add the garlic and ginger and cook for 1 minute.
6. Add the roughly chopped onions and cook for 2 minutes
7. Add the lamb and fry till all the pieces are sealed and browned (about 5 minutes).
8. Add the yoghurt, chilli powder and water, mix well, tun down the heat, cover and cook for 35 minutes, stirring occasionally.
9. Add the masala and some salt, mix well and cook, still covered, for 5 minutes.
10. Drain the rice to remove the remaining starch and add to the pan with the potatoes, being sure to mix well. The mixture should just be coated with water so add a little more if needed. Seal the pan with foil and cover, ensuring it fits tightly (add a weight to the top if necessary). Cook on a low heat for 40 minutes. Do not remove the lid.
11. While this is cooking coat the sliced onion with 1 teaspoon of salt for 5 minutes to remove the moisture.
12. Heat the oil in a pan and fry the onion until it browns and caramelises. Set aside
13. Warm the milk in a pan, remove from the heat and add the saffron strands. Using the back of a spoon gently push the saffron strands so they release their colour and flavours. Set aside.
14. Remove the lid of the lamb and rice and allow the moisture to evaporate for a couple of minutes. Gently fluff up the rice to release more of the moisture.
15. Pour over the saffron mix and add the onion and coriander leaves for garnish. Leave to rest for a couple of minutes and serve.

CHEF’S TIP
Traditionally the edges of the pan would be sealed with dough for the final stage of cooking. Try this and push down the lid for a perfect seal at stage 10 of the cooking.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

Why do stupid evil guys never climb hills? Because they don’t want to be a High, der, Baddie.

How to cook… Chicken Recheade

Recipes

Serves 4 as a main dish

For such a small state Goa certainly has some great dishes and Chicken Recheade is another one of those. As much a pickling paste as a curry it is made by combining red dried chillies, black pepper, garlic, ginger, and spices with vinegar to form a paste that is used to marinate the chicken then cooked with chopped onions, tomato paste and garam masala. As with many Goan dishes it combines Indian and Portuguese styles of cooking and ingredients.

What you need…
• 800g chicken, cut into bite-sized pieces
• 4 Tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 Tablespoons tomato paste
• 1 Tablespoon tamarind paste
• 1 Tablespoon brown sugar
• Salt to taste

Marinade
• 15 dried red chillies
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 4 Tablespoons vinegar

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How to make it…
1. Dry fry the first 4 ingredients of the marinade in a pan until they release their aromas (about 2 minutes). Grind them to a powder.
2. Add the rest of the marinade ingredients to the ground whole spice powder, mix well and rub into the chicken. Set aside for 1 hour.
3. Heat the oil in a pan to a medium heat and fry the onions until they soften (about 5 minutes).
4. Add the turmeric powder, cumin powder, mix well, then add the chicken with the marinade. Cook for 2 minutes.
5. Add the tomato paste, tamarind paste, brown sugar, mix well and cook for 5 minutes. Add a little water if needed.
6. Add the garam masala and salt and continue cooking until all the chicken piece are cooked.

CHEF’S TIP
Use water sparingly when cooking this dish as it should be thick, almost like a pickle.



Super hot Chicken Recheade is another great dish from the state of Goa.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

Check out 5 Best Goa Curries

Why did the chicken cross the road in India… to Goa to the other side.

How to cook… Green Chilli Chicken

Recipes

Serves 4 as a main dish

Green in appearance and with plenty of green chillies, this South Indian dish is dryish and fiery in heat. Green Chilli Chicken is also sometimes Andhra Chilli Chicken as a nod to the heat from that neighbouring state. It’s a quick dish to make, with the chicken first marinated with the chillies, coriander, curry leaves, garlic, ginger and yoghurt, then added to a sauce of onions, tomato and mixed with spices.

What you need…
• 800g chicken, cut into bite-sized pieces
• 3 Tablespoons oil
• 1 onion, finely chopped
• 1 Tablespoon tomato ketchup
• 1 green chilli, cut in half lengthways (for garnish)

Marinade
• 2 Tablespoons yoghurt
• 4 green chillies, chopped
• Small bunch of coriander, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 6 curry leaves
• 0.5 teaspoon salt

Spice Mix 1
• 0.5 teaspoon fenugreek seeds
• 0.5 teaspoon dried red chillies
• 0.5 teaspoon cumin seeds

Spice Mix 2
• 1 teaspoon garam masala
• 0.5 turmeric powder
• 0.5 teaspoon coriander powder


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How to make it…
1. Blend all the ingredients for the marinade. Add the chicken pieces and set aside for 30 minutes.
2. Heat the oil to a medium heat, add the Spice Mix 1 and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the onion and cook it until it softens (about 5 minutes).
4. Add the Spice Mix 2, tomato ketchup, mix well and cook for 2 minutes.
5. Add the chicken with the marinade and fry until the chicken is cooked (about 10–15 minutes).
6. Garnish with the sliced chilli and serve.

CHEF’S TIP
This is supposed to be a dryish dish but if you prefer a bit more sauce use more yoghurt.
Green Chilli Chicken, fresh, hot and tasty.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik

What does coriander say when his spice friend knocks on his door? … “Oh it’s you, please cumin.”

Southern spice

3. Reviews (International)

Spice, Wexford, Ireland

Good. Indian. Restaurant. Wexford. These are not four words you’re likely to see in the same sentence too often. But here it is: Spice, a beautiful restaurant buzzing with diners enjoying excellent Indian dishes. Well, well, what a find this is.

Wexford, a small, pretty town with a population of just 20,000, sits on the east coast of Ireland, about 90 miles from Dublin. What would the Vikings, who founded the town in about 800AD make of this spicy food one wonders.

The decor in Spice is smart and classy with modern sharp lines and thoughtful lighting creating a relaxed and atmosphere. It belies the exterior, which doesn’t promise much.

The chefs are from South India (Kerala) and the menu reveals their regional influences. There is a section of traditional South Indian curries (Lamb €12.50, Vegetable €9.50), a Fish Curry from Goa, the neighbouring region to Kerala (€12.95), and interestingly Kolhapuri, a delicious dish you’d struggle to find on the menus of many restaurants in London, let alone Dublin. Kolhapuri originates from the town of Kolhapur, in Maharashtra to the north of Goa.

Following a generous portion of a delicious squid starter (€9), it was time for a Lamb Madras (€12.50). Madras is, of course, the colonial name for the town of Chennai in south India, but although this is a well-known and popular dish it certainly doesn’t originate from that part of India. In fact, Madras was a name coined in the restaurants of the UK for a curry of a certain heat level (think Curry to Madras to Vindaloo to Phaal). Nevertheless it is a delicious dish and cooked excellently in Spice.

Fresh cream was used to achieve a nice, thick consistency (other restaurants use yoghurt or coconut cream for the same effect) and there was not a trace of oiliness. Those curry lovers who don’t like that film of oil on the top of their dishes will be pleased to know the only thing floating on the top was black mustard seeds.

Finally, worth a mention, is the clever way the menu provides info for people with allergies. Every dish contains a few letters next to it and there is a key at the back (PN = peanuts, S = soya, G = gluten, etc). It’s clever, helpful, and unobtrusive.

* The exchange rate at the time of the visit was £1 = €1.15

Spice, Monck Street, Wexford, Ireland. Tel: +353 (0)53 912-2011. E-mail: info@spicerestaurant.net. Open: Sun–Thurs 5.30pm to 11pm, Fri–Sat 5pm to 11pm.

Scores on the Tandoors
Food 8.5
Decor 9
Service and friendliness 7
Vibe (Saturday night) 7.5
Value 7.5

How to make idli/ dosa batter

Recipes

Delicious South Indian staple.