Chettinad Chicken Fry Recipe | olivemagazine

Ingredients

• 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