serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
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Chettinad, Kymbakonam and Pondicherry
episode • Luke Nguyen's India • cooking • 48m
G
episode • Luke Nguyen's India • cooking • 48m
G
Ingredients
- 300 g chicken breast
- 60 ml (¼ cup) sunflower oil
- 1 pinch black stone flower (see Note)
- 1 small cinnamon stick
- 1 star anise
- 1 tsp fennel seeds
- 2 long dried chillies, broken in half
- 1 pinch curry leaves
- 1 red onion, chopped
- 1 tsp garlic
- 1 tsp ginger paste
- ½ tomato, diced
- ¼ tsp ground turmeric
- ½ tsp salt
- 2 tsp ground black pepper
- banana leaf, to serve (optional)
- coriander sprigs and sliced red chilli, to serve
Instructions
- Slice the chicken into 3 cm pieces.
- Heat a wok or large heavy-based frying pan over medium-high heat. Add the oil, black stone flower, cinnamon, star anise, fennel seeds, dried chillies and curry leaves. Stir for 1 minute or until fragrant.
- Add the onion and stir for 5 minutes or until lightly browned. Add the garlic and ginger paste and stir for 30 seconds or until fragrant. Add the tomato and cook for another 2 -3 minutes or until it turns into a nice paste.
- Add the chicken, turmeric and salt and stir for 5 minutes. Add just enough water to cover the bottom of the wok (about 100 ml), then simmer for 10 minutes or until the water has completely evaporated.
- Stir in the black pepper, then spoon the mixture onto a banana leaf-lined plate and serve topped with coriander sprigs and sliced chilli.
Note
- Also known as Dagar Phool, blackstone flower is a dried edible lichen used in Indian cooking to add a unique flavour enhancing effect. Available online or from specialist food stores.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Chettinad, Kymbakonam and Pondicherry
