Chettinad chicken fry
30 MINUTES + MARINATING | SERVES 4 | EASY | LC GF
I’ve adapted the fennel, pepper and dried chilli flavours of classic Chettinad chicken curry for this quicker, simpler recipe. Ginger works as a great tenderiser when marinating the chicken. You can marinate this for just 20 minutes or overnight if you have time.
skinless chicken thigh fillets 500g, cut into bite-sized pieces
ginger coarsely grated to make 1 tbsp
ground turmeric 1/2 tsp
Kashmiri chilli powder or mild chilli powder 1/2 tsp
This story is from the June 2020 edition of Olive.
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This story is from the June 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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