BIR Chicken Chettinad

BIR Chicken Chettinad is a modern British Indian Restaurant (BIR) recipe for a classic hot, rich and aromatic chicken curry that originates from South India, but which has been adapted for British tastes. The full recipe is presented here and I hope you enjoy this classic Indian version of: BIR Chicken Chettinad.

prep time

5 minutes

cook time

15 minutes

Total Time:

20 minutes

Serves:

4

Rating:

Tags : CurryBIR CurriesChilli RecipesBritish Recipes

The original chettinad curry comes from Chettinad in South Indian and is an aromatic curry (see the Chicken Chettinad curry recipe on this site). It was relatively unknown when I used to commonly frequent curry houses in the 1980s and 1990s but has become fairly commonplace on the BIR menu today. The heat comes from dried chillies (a blend of Kashmiri and spicier versions). As well as pre-cooked chicken you can make this curry in exactly the same way with pre-cooked lamb or goat (mutton as it’s known in India) meat.

Ingredients:

4 tbsps seasoned oil
A generous handful of whole, fresh, curry leaves
2 cinnamon sticks
2 star anise
2 tsp fennel seeds
2 tsp cumin seeds
20 dried Kashmiri chillies
10-15 dried Guntur (or similar spicy chilli)
2 tbsp ginger-garlic paste
2 onions, finely sliced
4 tbsp mixed powder
5 tbsp tomato puree
2 tbsp jaggery or white sugar
2 tbsp coconut cream
400g pre-cooked chicken (or 4-6 tandoori chicken drumsticks)
1l (4 cups) base curry sauce

Method:

Take a high-quality deep frying pan or wok and place over high heat. Add the oil and wait until it is simmering then add the curry leaves. Fry for about 2 minutes, or until they turn dark and begin to crisp and become fragrant. Add the cinnamon, star anise, fennel, chillies and cumin seeds. Stir-fry for about 90 seconds, until they begin to darken and release their aroma (but take care they do not burn as they will become bitter).

Add the giner-garlic paste and stir-fry for 30 seconds then add the onion and fry for about 10 minutes or until they soften and become golden brown. Scatter over the mixed powder and stir-fry for 1 minute before pouring in the diluted tomato puree along with the jaggery. Continue frying until the masala paste thickens and bubbles begin to form.

Add the coconut cream and cook for 3-5 minutes until the coconut cream ‘cracks’ and darkens. Now add the chicken meat and toss to cover in the gravy. Add half the pre-heated base sauce, bring to a simmer and cook for about 5 minutes, until you have a very thick sauce. Now stir in the remaining base sauce and continue simmering, stirring occasionally until you attain your desired consistency.

Serve with plain rice and/or naan breads.

Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.