Chettinad Chicken Fry

Serves 4

500g skinless chicken thigh fillets, cut into bite-sized pieces

coarsely grated to make 1 tbsp ginger

½ tsp ground turmeric

½ tsp kashmiri chilli powder or mild chilli powder

½ tsp fennel seeds

2cm piece cinnamon stick

2 dried mild red chillies

½ tsp black peppercorns

3 tbsp vegetable oil

1 tsp black mustard seeds

8-10 curry leaves

1 onion, thinly sliced

2 small tomatoes, chopped

a handful coriander, chopped

rotis or parathas, to serve

Put the chicken in a large bowl along with the ginger, turmeric and chilli powder. Stir well and leave to marinate for 20 minutes.

Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chillies and peppercorns, and set aside.

Heat the oil 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. 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.

Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with rotis or parathas.