Friday Night Curry
Non-Vegetarian Box

Due to be sent from 27/05/13

Chettinad Black Pepper Chicken, Tomato Rasam and Cashew Nut Rice

The food eaten in Chettinad (an area in Tamil Nadu in Southern India) is dominated by spices such as curry leaves, mustard seeds and black pepper. We've given the humble black peppercorn the starring role in the curry here. Despite India being the world’s largest consumer of chillies they were not actually introduced until the 16th century and prior to this black pepper would have been used to give heat instead.

You Need:

600g diced chicken
1 lemon
3 cloves of garlic
Small piece of ginger
2 large onions
1 aubergine
150g full fat natural yoghurt (not greek or set yoghurt)
200g tin of chopped tomatoes (half a normal tin)
300g rice
75g of plain or gram flour
50g red lentils
50g cashew nuts
50g desiccated coconut
Baking powder
Oil for frying

Spices included:

CHETTINAD CHICKEN SPICES: Coriander, cumin, turmeric, cracked black pepper, garam masala
BLACK PEPPER: Whole black pepper
RASAM SPICES: Tamarind powder (tamarind powder, starch), turmeric, cumin, coriander
RASAM SEEDS: Brown mustard seeds, curry leaves
CHUTNEY HERBS: Coriander leaf, cinnamon, ginger, shrimp powder (dried shrimp, starch, salt), ground cardamon
AUBERGINE SPICES: Garam masala, Kashmiri chilli, cumin
RICE SPICES: Cinnamon stick, green cardamon
CHAAT MASALA: Amchur, salt, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida

Heat rating: 2/5 (more with all the pepper!)

Preparation time: 30 minutes plus 1 hour cooking time