Chettinad pepper chicken

Ingredients

• 300 g chicken breast
• 60 ml (¼ cup) sunflower oil
• 1 pinch black stone flower (see Note)
• 1 small cinnamon stick
• 1 star anise
• 1 tsp fennel seeds
• 2 long dried chillies, broken in half
• 1 pinch curry leaves
• 1 red onion, chopped
• 1 tsp garlic
• 1 tsp ginger paste
• ½ tomato, diced
• ¼ tsp ground turmeric
• ½ tsp salt
• 2 tsp ground black pepper
• banana leaf, to serve (optional)
• coriander sprigs and sliced red chilli, to serve

Instructions

1. Slice the chicken into 3 cm pieces.
2. Heat a wok or large heavy-based frying pan over medium-high heat. Add the oil, black stone flower, cinnamon, star anise, fennel seeds, dried chillies and curry leaves. Stir for 1 minute or until fragrant.
3. Add the onion and stir for 5 minutes or until lightly browned. Add the garlic and ginger paste and stir for 30 seconds or until fragrant. Add the tomato and cook for another 2 -3 minutes or until it turns into a nice paste.
4. Add the chicken, turmeric and salt and stir for 5 minutes. Add just enough water to cover the bottom of the wok (about 100 ml), then simmer for 10 minutes or until the water has completely evaporated.
5. Stir in the black pepper, then spoon the mixture onto a banana leaf-lined plate and serve topped with coriander sprigs and sliced chilli.

Note

• Also known as Dagar Phool, blackstone flower is a dried edible lichen used in Indian cooking to add a unique flavour enhancing effect. Available online or from specialist food stores.