Stir-Fried Chettinad Chicken

Name: Stir-Fried Chettinad Chicken
Yield: serves 4
Ingredients: 1 1/4 pounds boned and skinned chicken thighs (if you prefer light meat, skinned and boned breasts may be substituted); 1 teaspoon salt; Freshly ground black pepper; 1 teaspoon finely grated peeled fresh ginger; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 4 tablespoons olive or canola oil; 1/2 teaspoon whole brown mustard seeds; 1/2 teaspoon skinned urad dal (use yellow split peas as a substitute); 1/2 teaspoon whole fennel seeds; Two 2-inch cinnamon sticks; 2 dried hot red chilies; 20 fresh curry leaves, if available, or 8 basil leaves, torn up; 1/2 medium onion, chopped; 8 cherry tomatoes, halved

December 9, 2011

A dish from the southeastern state of Tamil Nadu, this quick stir-fry has all the wonderful spices used in the cooking of the Chettiyars, a trading community—lots of black pepper, fennel seeds, mustard seeds, cinnamon, and the split pea, urad dal. (Yellow split peas may be substituted for the urad dal. They will be used here in a very southern way, as a seasoning.) This dish has a 30-minute marinating period, but it cooks in about 7 minutes. It is a good idea to have all the spices measured out and ready, as the stir-frying is done quickly. I like this chicken with Basmati Rice with Lentils and a green vegetable.

Recipe notes

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