Chennai Chicken Curry

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. 


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