CHETTINAD SPICE MIX 35g

Recipes to try with this spice
$5.70

This Indian dish, usually cooked with chicken or fish, is dark, tasty, and redolent with chilli and pepper heat. (SML PKT)

   
Weight 0.06 kg
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Description

This Indian dish, usually cooked with chicken or fish, is dark, tasty, and redolent with chilli and pepper heat. (SML PKT)

CHICKEN CHETTINAD SPICE MIX
Ingredients: fennel seeds, cumin seeds, black peppercorns, coriander seeds, medium heat chilli, Sri Lankan cinnamon, dagar phool (black stone flower), curry leaves.
Blended, ground and packed in Australia from imported and local ingredients.

Nutritional Information: (Applies to spice mix only)

Per 100g
Energy (kj)
 1460
Protein (g)
 14
Fat (g) Total
 14
Fat (g) Saturated
 2
Carbohydrate (g)
 44
Sugars (g)
 2
Sodium (mg)
 120

Recipe: CHICKEN CHETTINAD

 

2 Tbs (15 mL) vegetable oil

1 small onion chopped
4 cloves garlic crushed
2 Tabs (15 mL) Chettinad Spice Mix
6-8 chicken thigh fillets chopped
4cm ginger, grated
1/2 cup water
15 curry leaves (optional)
1 teaspoon each salt and sugar
Heat oil in a large pan, add spice mix, stir for 1 minute.
Add onion and cook slowly for 10 minutes, stirring occasionally.
Add chicken, crushed garlic, grated ginger, sugar, salt and water, stir to combine.
Add curry leaves (fresh or dried) if you have them.
Simmer for about 20 minutes, stirring occasionally and adding a little extra water if chicken is sticking to pan, until  most of the liquid is reduced.
Serve with steamed rice. Serves 4.
Tip: Stir in a little coconut cream or Greek yoghurt for a milder dish.

 

SKU:SKU36631.

Description

This Indian dish, usually cooked with chicken or fish, is dark, tasty, and redolent with chilli and pepper heat. (SML PKT)

CHICKEN CHETTINAD SPICE MIX
Ingredients: fennel seeds, cumin seeds, black peppercorns, coriander seeds, medium heat chilli, Sri Lankan cinnamon, dagar phool (black stone flower), curry leaves.
Blended, ground and packed in Australia from imported and local ingredients.

Nutritional Information: (Applies to spice mix only)

Per 100g
Energy (kj)
 1460
Protein (g)
 14
Fat (g) Total
 14
Fat (g) Saturated
 2
Carbohydrate (g)
 44
Sugars (g)
 2
Sodium (mg)
 120

Recipe: CHICKEN CHETTINAD

 

2 Tbs (15 mL) vegetable oil

1 small onion chopped
4 cloves garlic crushed
2 Tabs (15 mL) Chettinad Spice Mix
6-8 chicken thigh fillets chopped
4cm ginger, grated
1/2 cup water
15 curry leaves (optional)
1 teaspoon each salt and sugar
Heat oil in a large pan, add spice mix, stir for 1 minute.
Add onion and cook slowly for 10 minutes, stirring occasionally.
Add chicken, crushed garlic, grated ginger, sugar, salt and water, stir to combine.
Add curry leaves (fresh or dried) if you have them.
Simmer for about 20 minutes, stirring occasionally and adding a little extra water if chicken is sticking to pan, until  most of the liquid is reduced.
Serve with steamed rice. Serves 4.
Tip: Stir in a little coconut cream or Greek yoghurt for a milder dish.