Chicken chetinadNovember 22, 2013
A popular South Indian dish which will automatically become a household favourite.
Ingredients for two people
|1 tbs||chetinad spice blend|
|1 tin||black peppercorns|
|1/2||red onion, finely chopped|
|2||garlic cloves, crushed|
|1 tin||diced tomatoes|
|3 tbs||coriander, roughly chopped|
For the curry paste
Preheat the oven to 180ºC. If you have a mortar and pestle place the spice mix into the mortar and pestle and add the peppercorns, grinding them up as smooth as possible. If you don’t have a mortar and pestle you can just throw the mix into a blender and process until fine. Add in the red onion and garlic and continue to grind or process into a fine paste, using some oil to help you along if need be.
For the chicken
Use half of the chetinad paste to coat the chicken breasts. Heat some oil in a pan over medium-high heat. Add the chicken breast and sear for 2 minutes on each side. Place the chicken into the oven for a further 5-6 minutes to finish the cooking process.
Meanwhile, throw in the remaining chetinad paste into the pan you cooked the chicken, add the diced tomatoes, season with some sea salt and then cook the tomatoes for 8-10 minutes on low heat. You can start on your rice while the tomatoes are cooking.
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
Divide the rice between plates and serve each chicken breast on top of the rice with a good few dollops of the tomato sauce on top. Garnish with some fresh coriander leaves and enjoy!
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