Proper Chettinad Chicken Curry
- 1 pack of The Spice Tailor Southern Chettinad Curry
- 4-5 medium sized chicken thighs bone in, skin removed (300-350g if using diced chicken thigh)
- 1 tbsp. oil
- 1 tbsp. finely chopped coriander
Optional: 1 tbsp. curry leaves, 1 tbsp. brown mustard seeds, 1 tbsp. coconut flakes
- Begin by heating 1 tbsp. of oil in a pan, and adding the spices when hot. Allow to cook for 20 seconds before adding in your chicken thighs. Allow to brown on each side before turning.
- Pour in the smaller base sauce and give the pan a stir and add in the main sauce and bring to a simmer. Cook, covered until the chicken is cooked through, around 10-12 minutes, if using bone in thighs this will be around 30-35 minutes. Give the pot an occasional stir and add in some water if the pan appears to eb getting dry.
- You can tell the chicken is cooked when you are able to pull it away from the bone, or when the internal temperature is 73ºC. Serve with rice, or Indian flatbreads.
Optional: Heat 1 tbsp. of oil over medium high heat. Add the mustard seeds and once popping, add the curry leaves and coconut flakes and cook until crispy. Spoon over the chicken.
- 1 pack of The Spice Tailor Southern Chettinad Curry
- 4-5 medium sized chicken thighs bone in, skin removed (300-350g if using diced chicken thigh)
- 1 tbsp. oil
- 1 tbsp. finely chopped coriander
Optional: 1 tbsp. curry leaves, 1 tbsp. brown mustard seeds, 1 tbsp. coconut flakes
- Begin by heating 1 tbsp. of oil in a pan, and adding the spices when hot. Allow to cook for 20 seconds before adding in your chicken thighs. Allow to brown on each side before turning.
- Pour in the smaller base sauce and give the pan a stir and add in the main sauce and bring to a simmer. Cook, covered until the chicken is cooked through, around 10-12 minutes, if using bone in thighs this will be around 30-35 minutes. Give the pot an occasional stir and add in some water if the pan appears to eb getting dry.
- You can tell the chicken is cooked when you are able to pull it away from the bone, or when the internal temperature is 73ºC. Serve with rice, or Indian flatbreads.
Optional: Heat 1 tbsp. of oil over medium high heat. Add the mustard seeds and once popping, add the curry leaves and coconut flakes and cook until crispy. Spoon over the chicken.