Chettinad Chicken Stirfry

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken Chettinad is a popular chicken curry with plenty of punch and fire from the Chettinad region of Tamil Nadu in Southern India. This simpler and quicker version of Chettinad chicken stirfry from Maunika Gowardhan via Olive Magazine adapted the flavours of this classic curry with ginger, turmeric, curry leaves, fennel seeds, cinnamon and dried red chillies. For a fuller flavour, marinate the chicken for up to overnight as the flavours intensify with time. Serve it hot with steamed rice, flatbread or cauliflower rice if you are on lowcarb. ​

 

500 g Skinless chicken thigh fillets, cut into bite-sized pieces 1 tbsp Coarsely grated ginger ½ tsp Ground turmeric 1 tsp Chilli powder (or to taste) ½ tsp Fennel seeds 2 cm Cinnamon stick 3 Dried red chillies ½ tsp Black peppercorns 3 tbsp Chicken schmaltz 1 tsp Black mustard seeds 4-6 Curry leaves 1 Large onion, thinly sliced 2 Small tomatoes, chopped A handful coriander, chopped

1. Put the chicken in a large bowl along with the ginger, turmeric and chilli powder. Stir well and leave to marinate for 20 minutes or up to overnight.
2. Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chillies and peppercorns, and set aside.
3. Heat the chicken schmaltz over a medium heat in a wok or large frying pan. Add the mustard seeds and, when they begin to pop, fry for 10 seconds. Add the crushed spices and fry for a minute.
4. Add the curry leaves and, as they splutter, add the onion. Fry for 7-8 minutes, stirring often. Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt. Lower the heat, cover and cook the chicken for 10 minutes, stirring halfway through.
5. Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with flatbread or steamed rice.

© 2026 | http://angiesrecipes.blogspot.com