This recipe calls for Madras Spice Paste
Our authentic blend of aromatic spices, coriander, paprika and chilli for a beautifully balanced Madras dish.
Chettinad Chicken Bites with Red Pepper Salsa
I like to serve these ones up as an appetiser - they taste even better al-fresco on a balmy summer's evening. Chettinad is a region in the South of India, well known for its spicy flavours, and these tangy little chicken bites are a good example of their wonderful use of aromatic spices - and our Madras Spice Paste certainly adds a bit of a kick to them!
Ingredients
Serves 4 people
Marinade
Salsa
- 5tbsp Yogurt Full fat
- 1 Pataks Madras Paste Pot
- 1tbsp Ginger puree
- 1tbsp Garlic puree
- 1tsp Gram flour
- Salt To Taste
- 2tbsp Black pepper crushed
- 2tsp Turmeric powder
- 2tbsp Oil
- 600g Chicken Thigh Boneless
Salsa
- 1 Red pepper
- 2 Fresh tomato
- 1tbsp Fresh coriander chopped
- Juice from 1 Lemon
- 1tsp Black mustard seeds
- 15 Fresh curry leaves
- Salt To taste
- 1tsp Sugar
- 1tsp Black pepper crushed
Method
- In a bowl marinate the chicken with the Patak’s Madras Curry Spice Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible.
- Remove the chicken from the marinade. In a pan spray some oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle or barbecue.
- Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.
- First add the mustard seeds, once they start popping add the red onions and the red pepper.
- After 1 minute add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
- Stir-fry for 2 minutes. Check the seasoning and add salt if required.
- Squeeze in the lemon juice before removing from the heat and garnishing with some fresh chopped mint.
- Divide the chicken between serving plates and spoon on some of the salsa.
- Delicious served with Patak's Raita.
-
Serves 4 people
Marinade
- 5tbsp Yogurt Full fat
- 1 Pataks Madras Paste Pot
- 1tbsp Ginger puree
- 1tbsp Garlic puree
- 1tsp Gram flour
- Salt To Taste
- 2tbsp Black pepper crushed
- 2tsp Turmeric powder
- 2tbsp Oil
- 600g Chicken Thigh Boneless
Salsa- 1 Red pepper
- 2 Fresh tomato
- 1tbsp Fresh coriander chopped
- Juice from 1 Lemon
- 1tsp Black mustard seeds
- 15 Fresh curry leaves
- Salt To taste
- 1tsp Sugar
- 1tsp Black pepper crushed
-
- In a bowl marinate the chicken with the Patak’s Madras Curry Spice Paste and yogurt. Cover and refrigerate for 2 hours, or overnight if possible.
- Remove the chicken from the marinade. In a pan spray some oil and cook the marinated chicken on a medium flame for 7 minutes, turning occasionally to prevent the chicken from burning. Alternatively cook the chicken on a hot griddle or barbecue.
- Remove from the pan and wipe clean. Spray with some more oil to stir-fry the rest of the ingredients.
- First add the mustard seeds, once they start popping add the red onions and the red pepper.
- After 1 minute add the desiccated coconut, black pepper, ginger and curry leaves (if using). Sprinkle in some water if the mixture starts to stick.
- Stir-fry for 2 minutes. Check the seasoning and add salt if required.
- Squeeze in the lemon juice before removing from the heat and garnishing with some fresh chopped mint.
- Divide the chicken between serving plates and spoon on some of the salsa.
- Delicious served with Patak's Raita.
