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    Kozhi Chettinad - Spicy Southern Indian Chicken

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    Kozhi Chettinad - Spicy Southern Indian Chicken

    This simple chicken dish is based on flavours associated with the Tamil Nadu state in South India, where chillies and coriander are especially popular. If you like your food authentically fiery, add as many chillies as you can handle, or leave the seeds intact when you chop them. Serve with Waitrose Vagharela Bhaat and Waitrose Ringna Bateta, or Waitrose Bhindi Bateta and Phul Gobi Vatana.

    Serves: 2


    • 5tbsp Waitrose Vegetable Oil
    • 1/4tsp turmeric
    • 1.25cm piece of fresh root ginger, grated
    • 1tsp cumin seeds
    • 1 large onion, chopped
    • 300g pack Waitrose Chicken Breast Fillets, diced
    • 6-8 large green chillies, deseeded
    • 2 tomatoes, chopped
    • 1tbsp tomato purée
    • 1tbsp ground coriander
    • Salt and freshly ground black pepper
    • Juice of 1/2 lemon
    • 1tbsp chopped fresh Coriander leaves


    1. Heat the oil in a frying pan, add the turmeric, ginger and cumin seeds and fry for a few seconds to release their flavours. Add the 10 minutes until softened.
    2. Add the chicken, turn in the spices, then stir-fry over a moderate heat for a few minutes until browned.
    3. Chop most of the chillies and add to the pan with the tomatoes, tomato purée and just enough water to cover. Bring to the boil, reduce the heat, cover, and simmer for 10-15 minutes until tender, stirring occasionally. Remove the lid 5 minutes before the end of cooking and add the ground coriander and seasoning.
    4. Stir in the lemon juice. Slice the remaining chillies and serve the chicken in its sauce, garnished with the chilli slices and chopped coriander leaves.

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