Tamil Chicken Masala

Charmaine Lu -

  • 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