Chettinad Spice Mix
This Indian dish, usually cooked with chicken or fish, is dark, tasty, and redolent with chili and pepper heat.
Fennel seeds, cumin seeds, black peppercorns, coriander seeds, medium heat chilli, Sri Lankan cinnamon, dagar phool (black stone flower), curry leaves.
Blended, ground and packed in Australia from imported and local ingredients.
2 Tbs (15 mL) vegetable oil
1 small onion chopped 4 cloves garlic crushed 2 Tabs (15 mL) Chettinad Spice Mix 6-8 chicken thigh fillets chopped 4cm ginger, grated 1/2 cup water 15 curry leaves (optional) 1 teaspoon each salt and sugar Heat oil in a large pan, add spice mix, stir for 1 minute. Add onion and cook slowly for 10 minutes, stirring occasionally. Add chicken, crushed garlic, grated ginger, sugar, salt and water, stir to combine. Add curry leaves (fresh or dried) if you have them. Simmer for about 20 minutes, stirring occasionally and adding a little extra water if chicken is sticking to pan, until most of the liquid is reduced. Serve with steamed rice. Serves 4. Tip: Stir in a little coconut cream or Greek yoghurt for a milder dish.