Chettinad Curry Masala blends warming herbs and spices based on the flavours of Chettinad an area of India.
Heavy on the pepper and warming cinnamon emphasised by the addition of a rather unusual ingredient Dagad Phool or Black Stone Flower, a lichen found growing on the bark of trees native to India.
Chettinad is famous for it’s homestyle cooking and this Masala can easily be used by just adding to fried onions, garlic and ginger. Frying for 20 seconds before adding meat, chicken or vegetables, adding water or stock and gently simmering until cooked. Served with some rice this is a warming, comforting and simple dish.
Here’s a recipe from ‘Ome Made;
- 4 tbsp oil
- 3 piece cinnamon or cassia
- 2 medium onion diced
- 12 – 20 Fresh curry leaves if you can get them.
- 700g chicken thigh cut in to 1’’ pieces
- 4 large cloves garlic finely chopped or grated
- 1’’ cubed piece of ginger finely chopped or grated
- 1 tbsp of ‘Ome Made Chettinad Masala
- 1 tsp sugar (jaggery or dark brown work best)
- 5 tsp salt
- 400ml tin coconut milk
- 400ml tin chopped tomatoes
- A handful of chopped fresh coriander
- Heat the oil in a large heavy bottomed frying pan or karahi on a medium heat.
- Add the cinnamon and fry for 20 seconds
- Add the onions and cook on a low heat for 20 minutes until light brown and soft, stirring occasionally so they don’t stick.
- Add the curry leaves and fry for 2 minutes
- Add the chicken and stir around for 2 minutes
- Add the garlic, ginger and Chettinad Masala
- Stir round for another 2 minutes.
- Add the coconut milk, tinned tomatoes, salt and sugar, bring to a simmer and cook for another 20 minutes until you have a nice thick sauce and the chicken is cooked through. If the curry is sticking before the chicken is cooked you can add a little water to loosen it.
- Stir in the chopped coriander and serve with some steamed Basmati rice.
Chettinad Masala comes in a 60g resealable pouch.
Allergen advice: may contain traces of nuts/peanuts, mustard and gluten.
Suitable for Vegetarians and Vegans.