Chettinad Chicken (NEW)

Lovely Meal

I got this recipe from Rick Stein's India TV series. 

He makes it fairly dry, but I like my curry to have some sauce, so have added more liquid.

Serves 4

Preparation Time:  10 Minutes
Cooking Time: 30 Minutes 

 Spice Blend Ingredients: 2 tblsp cooking oil
 1 tblsp fennel seeds  1/2 cup shallots, diced
 1 tblsp cumin seeds  Handful of curry leaves
 1 tblsp coriander seeds  4 cloves garlic, crushed 
 1 tblsp black peppercorns 4cm ginger, finely grated
 1 tblsp Kashmiri chilli powder  1 teasp sugar
   1 teasp salt
 For the Chicken:  200ml water
 700g skinless, boneless chicken thighs  5cm piece cinnamon bark
 1 teasp fennel seeds  


Cut the chicken thighs into 5cm pieces.

For the spice blend, put all the spices into a spice grinder and process to a powder.

For the chicken, heat the oil in a sturdy frying pan over a medium heat, add the fennel and cinnamon and fry for a minute. Add the shallots and curry leaves and fry for 10 minutes until the shallots are softened and golden.

Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Add the water, and cook for about 10-15 minutes, stirring often and adding more water as needed, until the chicken is cooked through and the sauce is thick and slightly reduced.

Serve with rice and Indian pickles..