C46 Desi Chicken Chettinad

This is adapted from Kris Dhillon's excellent book "the new curry secret" but adjusted for a single portion and cooked more in a BIR (British Indian Restaurant) style. Chettinad is a small region of the southern state of Tamil Nadu where coconut and curry leaves are commonly used.
"Desi" is a difficult word to translate, but it is used here to describe a more authentic regional spicing.


For 1 Continued...
1 - 2 tbspn oil ¼ tspn turmeric
4 dried curry leaves (optional - see note 1) 300 ml c46 curry base sauce (see note 2)
1 tomato 1 portion pre-cooked chicken
1 portion chettinad garam masala paste ¼ tspn salt
¼ - ½ tspn chilli powder 1 tspn ground coriander
¼ tspn paprika 2 tspn lime juice


Cooking - 7 min

  1. Heat the oil in a suitable pan and, if using, fry the curry leaves for a few seconds.
  2. Add the chopped tomato (1) and fry, stirring, for 1 min.
  3. Add the chettinad garam masala and fry, stirring regularly, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  4. Add the chilli powder, paprika and turmeric, and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  5. Add the chicken, salt and ground coriander and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  6. Stir in the tomato pieces (2) and lime juice and heat through for 1 min.


  1. Serve with rice and optionally garnish with freshly chopped coriander.


(1) Dry curry leaves can also be used, but some have little flavour, although "East End" seem excellent. My nearest ASDA does currently stock fresh curry leaves.
(2) Dilute the 300 ml of c46 base sauce with 100 ml of water and heat before use.
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The preparation stage
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The finished meal

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