Chennai Chicken Curry
The Chennai Chicken Curry is from the Chennai region, where Carom Executive Chef Balaji Balachander originates.
INGREDIENTS:
Whole Spices
- 1 tsp Cumin Seeds
- 3 Green Cardamom Pods
- 1-inch Cinnamon Stick
- 3 Cloves
- 1 Star Anise
Ingredients:
- 1 kg Skinless Chicken Thighs
- 350g White or Red Onion, chopped
- 25g Garlic and 25g Ginger, ground together in a paste
- 15g Green Chillies, ground into a paste in a pestle and mortar using a little oil
- 5g Turmeric Powder
- 10g Red Chilli Powder
- 20g Coriander Powder
- Pinch Salt
- 250g Chopped Tomatoes
- 1 ½ tsp Black Peppercorns, cracked
- ½ Tsp Fennel Seeds
- 200ml Coconut Milk
- ½ Bunch of Coriander Leaves
- 10 Curry Leaves
- 150ml Vegetable Oil
METHOD
- Trim and remove any remaining skin or fat from the chicken thighs and cut into 60g cubes
- Roast the black pepper and fennel seeds and make a powder of both separately
- Wash and finely chop the coriander leaves
- Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside
- Add the whole spices to the pan and allow to crackle
- Add the sliced onions and cook until golden brown
- Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir
- Add the turmeric, chilli powder and coriander powder and cook for five minutes
- Add the chopped tomatoes and stir until the chicken is cooked
- Finish with cracked black pepper and fennel powder and coconut milk
- Serve in a bowl, garnished with coriander and fried curry leaf
Pan-Indian restaurant and lounge, Carom (www.caromsoho.com) is delighted to announce a monthly Curry Club for guests who want to learn how to make delicious curry at home, and enjoy regional Indian cooking.
Enjoy a behind-the-scenes tour of the restaurant kitchen with Executive Chef Balaji Balachander, followed by a cocktail while enjoying a cooking demonstration at the chef’s bar.
You will then be seated for a gourmet three-course menu featuring the Curry of the Month - all for just £35 per person.