Tamil Nadu Chettinad Chicken Curry

Ingredients

• 800 g skinless chicken pieces, bone-in
• 3 tbsp Chettinad masala powder
• 300 g tomatoes, finely chopped
• 250 g onion, finely sliced
• 6 clove garlic cloves
• 30 g fresh ginger, grated
• 20 curry leaves
• 1 tsp kalpasi (stone flower) spice
• 3 tbsp rapeseed oil
• 20 g fresh coriander, to serve

Method

1. 1

   Heat the oil in a large kadai or wok over a high heat. Add the curry leaves and let them splutter. Add the onions and fry for 10–12 minutes until deeply caramelised.

2. 2

   Add the garlic, ginger and kalpasi spice; fry for 2 minutes. Add the tomatoes and cook down for 8 minutes into a thick, pulpy masala.

3. 3

   Add the Chettinad masala powder and stir-fry the paste for 2 minutes to cook out the raw spice.

4. 4

   Add the chicken pieces, turning to coat well. Add 150ml of water, bring to a boil, then reduce to a vigorous simmer.

5. 5

   Cook uncovered for 25–30 minutes until the chicken is cooked through and the sauce is thick and clinging. Scatter over fresh coriander and serve with parotta or boiled rice.