Stranger Foods

IndianChicken chettinad

Serves 4 | Prep 10 mins | Cook 30 mins

Named after the region in Tamil Nadu from which it hails, this punchy dish combines a rich, velvety sauce infused with cool coconut and warming chilli with vibrant ginger and garlic for a classic curry kick. Easily enjoyed with juicy, tender chicken, white fish or mixed vegetables thanks to its versatility.

Source: Tyga

Ingredients

Metric

Imperial

x0.5

600 g chicken
3 onions
2 tbsp natural yoghurt
250 ml coconut milk
4 tbsp vegetable oil
1 tbsp honey
Rice, to serve

Tyga spices

Ginger & garlic paste
Tyga Masala No. 8
Curry leaves sachet
Tyga Masala No. 6
Tyga Masala No. 3
Kashmiri chilli mix

Instructions

°C

°F

Show amounts inline

Finely dice the onions
If you're not a fan of whole spice, grind the cardamom pods in Tyga Masala No. 6 with a pestle and motar.
Dice the chicken. In a large bowl, add the chicken, Tyga Masala No. 8, yoghurt and 1 tbsp vegetable oil and mix well. Marinade from anything from to (the longer the better, but still tastes fantastic after 30 minutes).
In a large deep pan over a high heat, add 3 tbsp vegetable oil and the ginger & garlic paste, then add the onions and fry on a high heat, stirring continuously so they don't burn, for .
Add a good pinch of salt and Tyga Masala No. 6 and the curry leaves from the sachet. Stir for .
Add Tyga Masala No. 3 and the Kashmiri chilli (½ tsp mild, 1 tsp medium, 2 tsp hot) and stir for .
Add 50 ml of water to ensure the mixture doesn't stick and stir for .
Add the marinated chicken and cook uncovered, stirring continuously, on a high heat for , then move to a medium heat for until the chicken is cooked through.
Stir in the coconut milk and 1 tbsp honey and cover for .
Uncover, stir well and serve with the rice!

Similar recipes

Persian red curry Photograph of Kukul mas curry.

Kukul mas curry Photograph of Paprika chicken.

Paprika chicken Photograph of Coconut & ginger chicken.

Coconut & ginger chicken