Chicken Chettinad

• Chicken thigh(700 g)
• Basmati Rice(280 g)
• Onion(2)
• Tomato(2)
• Garlic(5 cloves)
• Ginger(1 tbsp)
• Coconut(3 tbsp)
• Black pepper(2 tsp)
• Cumin(1 tsp)
• Ground Coriander(2 tsp)
• Fennel Seeds(1 tsp)
• Cinnamon(½ tsp)
• Cloves(4)
• Cardamom(4)
• Coriander(15 g)
• Curry Leaves(12)
• Coconut milk(250 ml)
• Tomato paste(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Salt(1½ tsp)

Method

1. 1

   Finely chop {Onion} and {Tomato}. Cut {Chicken thigh} into irregular bite-size pieces. Pick the leaves from {Fresh Coriander} and roughly chop them, keeping some for finishing.

   ~15 min

2. 2

   In a blender or small processor, combine {Garlic}, {Ginger}, {Desiccated Coconut}, {Black pepper}, {Cumin}, {Ground Coriander}, {Fennel Seeds}, {Cinnamon}, {Cloves}, {Cardamom pod}, and a splash of water. Blend into a coarse, thick paste.

3. 3

   Heat {Vegetable oil} in a wide deep pan over medium heat. Add {Curry Leaves} and half the chopped onion, then cook until softened and lightly golden. Stir in the spice paste and {Tomato paste} and cook until fragrant and slightly darker.

   ~8 min

4. 4

   Add the remaining chopped onion, chopped {Tomato}, {Chicken thigh}, and {Salt}. Stir well so the chicken is fully coated in the spice base. Pour in {Coconut milk} and 150ml water, bring to a gentle bubble, then cover loosely and simmer until the chicken is tender and the curry is thickened.

   ~18 min

5. 5

   Meanwhile, rinse {Basmati Rice}. Add it to a saucepan with 560ml water and a pinch of salt. Bring to a boil, cover, and cook on low until tender, then rest off the heat.

   ~12 min

6. 6

   Fluff the rice and stir most of the chopped {Fresh Coriander} into the curry. Serve the thick chicken curry over the rice with the remaining coriander scattered on top.

   ~2 min