Chicken Chettinad

INGREDIENTS

• 600g Chicken Thigh
• 2 Onion
• 2 Tomato
• 4 cloves Garlic
• 2 tsp Ginger
• 4 tbsp Cooking Oil
• 2 tsp Fennel Seed
• 1 tsp Cumin Seed
• 1 tsp Black Pepper
• 4 tsp Coriander Seed
• 2 Dried Red Chilli
• 1 tsp Cinnamon
• 1 tsp Cardamom
• 4 Clove
• 0.5 tsp Turmeric
• 12 Curry Leaves
• 1 tsp Salt
• 480ml Water
• 1 Lime

STEPS

1. 1

   Cut 600g of chicken thigh into 3 cm pieces. Keep the raw chicken on a separate board and plate, and wash hands, boards, and utensils thoroughly after handling.

2. 2

   Dry-roast 2 tsp of fennel seed, 1 tsp of cumin seed, 1 tsp of black pepper, 4 tsp of coriander seed, 2 dried red chillis, 1 tsp of cinnamon, 1 tsp of cardamom, and 4 cloves in a dry pan over medium heat for 2 to 3 minutes, stirring, until fragrant but not dark. Cool briefly, then grind to a fine powder.

   ⏱ 3 min

3. 3

   Heat 4 tbsp of cooking oil in a heavy saucepan over medium heat. Add 2 onions (finely chopped) and fry for 8 to 10 minutes until deep golden brown.

   ⏱ 8 min

4. 4

   Add 4 cloves of garlic (minced), 2 tsp of ginger, and 12 curry leaves. Stir for 1 minute until aromatic.

   ⏱ 1 min

5. 5

   Add the ground spice mixture and 0.5 tsp of turmeric. Stir for 30 seconds, then add 2 tomatoes (finely chopped) and 1 tsp of salt. Cook for 5 to 6 minutes until the tomato breaks down and the oil begins to separate.

   ⏱ 5 min

6. 6

   Add the chicken and stir continuously for 4 to 5 minutes, until every piece is coated and the outside is opaque.

   ⏱ 4 min

7. 7

   Pour in 480ml of water, bring to a simmer, cover, and cook over low heat for 25 to 30 minutes, stirring once or twice, until the chicken is tender, the juices run clear, and the thickest piece reaches at least 75°C for 30 seconds.

   ⏱ 25 min

8. 8

   Uncover and simmer for 3 to 5 minutes until the curry is thick and glossy. Stir in 1 lime juice, taste, and adjust salt if needed. Rest for 5 minutes before serving.

   ⏱ 3 min