Stir-fried Chettinad chicken from Curry Easy (page 82) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sri Lankan white courgette curry; Basmati rice with lentils

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken breasts for chicken thighs, yellow split peas for urad dal, and basil for curry leaves.

  • fbcd on April 23, 2022

    Good, fast, and easy. I served with baigan bharta and rice.

  • etcjm on May 09, 2021

    Very easy, super tasty dish. If you remember to allow the marinade time of 30 minutes, this dish is very easy to chuck together. Can't believe I haven't tried it sooner. I cooked with breast (my daughter's preference) and it will be a repeater. It's a dry dish, and I served with a vegetable curry and rice. I will make sure I have fresh curry leaves next time - as I think that will make it even better.

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