Chettinad Chicken
Tangy South Indian Chicken
- hot
- 306.KViews:
- 3 tbsp coconut oil
- 2 tsp black mustard seeds
- 2 tbsp chopped, fresh curry leaves
- 1 tsp cumin seeds
- 2 dried Kashmiri chillies, each broken into smaller pieces
- 5cm ginger piece, finely grated
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp ground black pepper
- 250g cabbage, shredded
- 2 fresh green chillies, sliced
- 100g fresh coconut, grated
Method
- Heat the oil in a large saucepan or karahi. When it is hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies.
- Stir for about 30 seconds, then add the grated ginger, turmeric, salt and black pepper and fry for 30 seconds.
- Stir in the cabbage and cook over a medium heat for 5-7 minutes. You may need to add a splash of water.
- Once the cabbage is tender, stir in the green chillies and coconut. Heat through for a few minutes and serve.
- Perfect with some fresh boiled rice.
Mick
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