Indian Style Chettinad Chicken Food

INDIAN-STYLE "CHETTINAD" CHICKEN

Steps:

• Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
• Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

A SUPER-DUPER CHETTINAD CHICKEN CURRY

Steps:

• Heat the ghee/oil in a large frying pan or wok.
• When bubbling, throw in the fennel seeds and cassia bark and fry for about a minute.
• Add the curry leaves and chopped shallots and fry until the shallots are soft and translucent - about two minutes.
• In go the chicken pieces and the remaining spices. Stir it all up to combine before adding the ginger and garlic paste and the honey.
• Fry for about five minutes until the chicken is 80% cooked.
• Add about 125ml of water or chicken stock to the pan and simmer for 20 minutes until the chicken is tender coated with the think honey sauce.
• Serve immediately with white rice.