SPICE ODYSSEY

Olive|June 2020

SPICE ODYSSEY
This month, O’s Indian cooking expert shares a speedy version of a classic Tamil curry
MAUNIKA GOWARDHAN

Chettinad chicken fry

30 MINUTES + MARINATING | SERVES 4 | EASY | LC GF

I’ve adapted the fennel, pepper and dried chilli flavours of classic Chettinad chicken curry for this quicker, simpler recipe. Ginger works as a great tenderiser when marinating the chicken. You can marinate this for just 20 minutes or overnight if you have time.

skinless chicken thigh fillets 500g, cut into bite-sized pieces

ginger coarsely grated to make 1 tbsp

ground turmeric 1/2 tsp

Kashmiri chilli powder or mild chilli powder 1/2 tsp

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June 2020