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Chicken Chettinad

£3.25
Cook
Cook 55mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 10 mins
Region
Tamil Nadu
Serves
Serves 4 (or 2 twice)
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Product Details

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.

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 8 Curry Leaves Sachet Tyga Masala No.6 Tyga Masala No.3 Kashmiri Chilli Mix

You will need to buy: 600g Chicken 3 Onions 2 tbs Natural Yoghurt 250ml Coconut Milk 4 tbs Vegetable Oil 1 tbs Honey Rice

Prep:

  1. Finely dice the onions and dice the chicken.
  2. If you don�t like whole spice, grind up the cardomom pods in Tyga Masala No.6 with a pestl and mortar.
  3. In a large bowl, add the chicken, Tyga Masala No.8, yoghurt and 1 tbs of vegetable oil and mix well. Marinade from anything from 30 minutes to 24 hours (the longer the better but still tastes fantastic after 30 minutes!)

Cook:

  1. In a large deep pan over a high heat add 3tbs vegetable oil and the Ginger and Garlic Paste, then add the onions and fry on a high heat, stirring continuously so they don�t burn for two minutes.
  2. Add a good pinch of salt and Tyga Masala No. 6 and the curry leaves from the sachet. Stir for three minutes.
  3. Add Tyga Masala No. 3 and Kashmiri Chilli (1/2 tsp mild, 1 tsp medium, 2 tsp hot) and stir for 30 seconds.
  4. Add 50ml of water to ensure the mixture doesn�t stick and stir for two minutes.
  5. Add the marinated chicken and cook uncovered stirring continuously on a high heat for 5 minutes then move to a medium heat for 5 minutes until the chicken is cooked through.
  6. Stir in the coconut milk and 1tbs of honey and cover for 2 minutes.
  7. Uncover, stir well and serve!

VEGETARIAN Vegetable Chettinad Prep

  1. Finely dice 3 onions and 1 large tomato.
  2. If you don�t like whole spice, grind up the cardomom pods in Tyga Masala No.6 with a pestle and mortar.
  3. Peel and dice 1 large carrot and 1 potato.
  4. Finely chop one red pepper.
    Cook
  5. As recipe.
  6. As recipe 3.As recipe.
  7. As recipe
  8. Add the vegetables and cook uncovered stirring continuously on a high heat for 5 minutes then move to a medium heat for 5 minutes until the vegetables are cooked through.
  9. Stir in the coconut milk, plus 100g peas and 1tbs of honey and cover for 2 minutes.
  10. Uncover, stir well and serve!

Wine Paring: SILENI PINOT GRIS, Hawke's Bay, New Zealand This dish is pleasantly hot, and with the help of the coconut milk and yogurt does not continue heating up in the mouth. We selected the Sileni Pinot Gris for its full fruit flavours, which are weighty enough to work with the chicken. The wine cools and refreshes your mouth, a perfect balance working with the heat. The peach flavours with tangy minerals deliver an off-dry finish.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No 8: (poppy, cassia, clove, coriander, turmeric, Kashmiri chilli, black pepper). Curry Leaves. Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala no. 3 (Cumin Seed Whole and Turmeric Grd). Kashmiri Chilli. Curry Leaves

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