Spicy Indian Chettinad Chicken

Name: Spicy Indian Chettinad Chicken
Total time: 50 min
Yield: 4 servings
Ingredients: 5 red chili peppers dried and large; 2 tablespoons coriander seeds toasted in a dry pan; 1 teaspoon ground ginger; 800 grams chicken breast cut into bite-size pieces; 3 tomatoes diced; sea salt; 2 tablespoons vegetable oil; 1/4 tablespoon turmeric powder; 4 whole black peppercorns; 1/4 teaspoon fennel seeds; 1/4 teaspoon cumin seeds; 5 curry leaves optional; 1/2 onion diced; cilantro leaves; 6 ounces greek yogurt unflavored; naan bread; basmati rice cooked

La Cocina de Babel

17Ingredients

450Calories

50Minutes

Drawing inspiration from South Asian cuisine, this Spicy Indian Chettinad Chicken is rich and aromatic. Fresh chili peppers and coriander seeds are ground in a mortar and pestle into a paste that will add a punch of spice to this tasty chicken dish. The addition of ginger, turmeric, and cumin add additional heat as well as a variety of flavor. The chicken is simmered in this mixture, allowing it to soak up all of the flavor. Best served alongside basmati rice and fresh naan.

Ingredients

servings:

5 red chili peppers (dried and large)
2 tablespoons coriander seeds (toasted in a dry pan)
1 teaspoon ground ginger
800 grams chicken breast (cut into bite-size pieces)
3 tomatoes (diced)
sea salt
2 tablespoons vegetable oil
1/4 tablespoon turmeric powder
4 whole black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
5 curry leaves (optional)
1/2 onion (diced)
cilantro leaves
6 ounces greek yogurt (unflavored)
naan bread
basmati rice (cooked)

Directions

In a mortar and pestle, crush the chilis with the coriander seeds until a paste forms. Set aside.
In a deep skillet, drizzle in the vegetable oil. Add the turmeric, peppercorns, fennel, cumin, and curry leaves (optional). Stir just a few moments until the spices become fragrant.
Add the onions to saute a few minutes. Then add the powdered ginger. Simmer on low heat until the onion has softened. If everything starts to stick, add a little water.
Add the chicken and stir until it is coated in the spices. Add some water making sure not to completely cover the chicken.
Incorporate the tomatoes and simmer 20 minutes until the chicken has cooked through.
Stir in 1 to 2 teaspoons of the coriander/chili mixture and simmer another 5 minutes.
Serve with the cilantro sprinkled on top and the yogurt, naan, and rice as accompaniments.

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