STIR-FRIED CHETTINAD CHICKEN

Stir-Fried Chettinad Chicken image

Yield serves 4

Number Of Ingredients 15

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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

Steps:

Cut the chicken into 3/4-inch pieces and put in a bowl. Add the salt, a very generous quantity of black pepper, the ginger, turmeric, and cayenne. Mix well, cover, and refrigerate 30 minutes.
Pour the oil into a wok or large frying pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, fennel seeds, cinnamon, and red chilies. As soon as the mustard seeds pop, a matter of seconds, put in the curry leaves, onions, and chicken. Stir and fry for about 5 minutes or until the chicken has cooked through and has browned. Add the tomatoes and stir for 30 seconds. Check for salt, adding a light sprinkling if needed.