Chettinad chicken curry

Ingredients

• 550g skinless chicken thigh fillets, cut into big chunks
• 200ml plain yoghurt
• 1½ tsp ground turmeric
• ½ tsp salt
• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 1 tsp fennel seeds
• 1 cinnamon stick
• 8 cloves garlic, grated
• 2 inch square piece of ginger root, peeled and grated
• 1 tsp soft dark brown sugar
• 1 tbsp roughly chopped coriander

For the spice blend:

• ¾ tbsp fennel seeds
• ¾ tbsp coriander seeds
• ½ tbsp black peppercorns
• 1 dried chilli flakes

Method

As this serves four, keep half in the fridge for the following day. It actually tastes better. 

Because it contains yoghurt you must not boil the dish – bring it to just under the boil when you are reheating it – otherwise the sauce will split.

Put the chicken into a bowl with the yoghurt, turmeric and salt and stir everything together. 

Leave the chicken to marinate for half an hour.

Grind the spices for the spice blend, either in a small blender or with a mortar and pestle.

Heat the oil in a small casserole or sauté pan and cook the onions until they are soft and golden. 

Add the fennel seeds and cinnamon stick and cook for another couple of minutes, then add the chicken, garlic and ginger and the spice blend. 

Turn everything over with a wooden spoon and cook for about 4 minutes then add the sugar and 100ml water and bring to a gentle simmer. 

Cook very gently for 15 minutes – the juices will thicken a bit as the dish cooks.

Finally, scatter with coriander and serve with rice and chutney.

Visit our Indian recipes section for more delicious curry recipes, such as Diana Henry's recipe for chicken and coconut curry.