IndianChicken chettinad

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

Instructions

1. Finely dice the onions
2. If you're not a fan of whole spice, grind the cardamom pods in Tyga Masala No. 6 with a pestle and motar.
3. 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
   30 minutes to
   24 hours (the longer the better, but still tastes fantastic after 30 minutes).
4. 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
   2 minutes.
5. Add a good pinch of salt and Tyga Masala No. 6 and the curry leaves from the sachet. Stir for
   3 minutes.
6. Add Tyga Masala No. 3 and the Kashmiri chilli (½ tsp mild, 1 tsp medium, 2 tsp hot) and stir for
   30 seconds.
7. Add 50 ml of water to ensure the mixture doesn't stick and stir for
   2 minutes.
8. 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.
9. Stir in the coconut milk and 1 tbsp honey and cover for
   2 minutes.
10. Uncover, stir well and serve with the rice!

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