![Tamil Chicken Masala](/content/images/2024/01/Depositphotos_149435648_XL.jpg)
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![Tamil Chicken Masala](/content/images/2024/01/Depositphotos_149435648_XL.jpg)
Ingredients
Method
- For the marinade
- 2.5cm cinnamon stick
- 2 cloves
- 2 cardamom pods
- 1 tbsp poppy seeds
- 2 tbsp coriander seeds
- 2 tbsp chopped fresh coconut
- For the curry
- Thumb-sized piece of ginger, chopped
- 3 garlic cloves
- 1 tbsp oil
- 1 sliced onion
- 1 sliced green chilli
- 2 chicken breasts, cut into chunks
- 1 tsp chilli powder
- ½ tsp turmeric
- Coriander leaves, to finish
- Make the masala paste by grinding all the marinade ingredients in a small food processor, then remove and set aside. Add the ginger and garlic cloves to the food processor to make a paste for the curry, and also remove and set aside.
- Heat the oil in a lidded pan and fry the onion and chilli to soften. Add the masala paste and garlic and ginger paste to the pan and fry for 3 mins. Add the chicken chunks, chilli, turmeric and some salt, then cover and cook for 5 mins. Pour in 125ml water and simmer gently until the chicken is cooked through. Stir well, leave to thicken for 5 mins, then serve with a scattering of coriander and some rice or naan.
1 hr
4 serving
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