Jack’s Southern Indian Inspired Spicy Chicken

Serves 4

 

 

8 Boneless Chicken Thighs, Diced

 

1 Tbsp Coconut Oil

 

½ Tsp Cumin Seeds

 

½ Tsp Fennel Seeds

 

1 Cinnamon Stick

 

6 Dried Curry Leaf’s

 

6 Dried Whole Chilies Or A ½ Tsp Chili Flakes

 

2 Yellow Onions, Finally Diced

 

1 Tbsp Chopped Garlic

 

1 Tbsp Chopped Ginger

 

4 Whole Green Chilies

 

½ Tsp Turmeric

 

1 Tsp Chili Powder

 

1 Tsp Kashmiri Chili Powder or Paprika

 

1 Tbsp Butter

 

1 Bunch of Coriander Finally Chopped.

 

6 Spring Onions Finally Chopped.

 

Salt And Pepper

 

To Serve

 

Flatbreads Or Naan Bread

 

Thinly Sliced Red Onion

 

Thinly Sliced Cucumber

 

Your favorite chutney – mango is perfect

 

Natural Yoghurt

 

 

Lets start by grabbing a large pan and place it on a medium to low heat.

 

When its nice and warm add the coconut oil followed by the cumin, fennel, cinnamon, dried chilies and curry leaf’s. Sauté for 2 minutes then add the onions and cook gently until softened, about 5 minutes. Add the garlic, ginger and fresh chilies cook for 2 minutes before adding the turmeric, chili powders, salt and pepper. Cook for 2 minutes and don’t be afraid to add some more coconut if it starts to stick. Add the chicken and stir into all that flavor in the pan. Add 100ml of water. Cover with a lid reduce the heat and allow to cook for 10 minutes until the chicken is cooked.

 

Now remove the lid and continue to cook on a low heat until all the water is evaporated and the spices start to stick to the chicken. This should take 5 minutes. Toss in the butter, coriander and spring onion. Mix it all up.

 

Remove from the heat and enjoy with some flatbread or rice.

 

I serve mine with flatbread, raw onion, yoghurt and mango chutney or I will keep for my lunch as an explosive meal prep.