India · Chicken · No. 276
Chettinad Chicken with Curry Leaves
A single portion of Indian cooking, ready in 27 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Heat the oil in a pan and splutter the mustard seeds and curry leaves for 30 seconds.
- 2
Add the onion and cook for 5 minutes until golden, then add the garlic, ginger and dried chillies and cook for 1 minute.
- 3
Stir in the coriander, fennel, pepper and chicken, and cook for 4–5 minutes until browned.
- 4
Add the chopped tomato and 100ml water, cover and simmer for 10–12 minutes until the chicken is cooked through and the sauce has thickened.
- 5
Meanwhile cook the rice according to the packet instructions.
- 6
Taste and adjust the seasoning.
- 7
Serve the chicken over the rice.
