Stir-Fried Chettinad Chicken

• 1 1/4 pounds boned and skinned chicken thighs (if you prefer light meat, skinned and boned breasts may be substituted)
• 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon finely grated peeled fresh ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 4 tablespoons olive or canola oil
• 1/2 teaspoon whole brown mustard seeds
• 1/2 teaspoon skinned urad dal (use yellow split peas as a substitute)
• 1/2 teaspoon whole fennel seeds
• Two 2-inch cinnamon sticks
• 2 dried hot red chilies
• 20 fresh curry leaves, if available, or 8 basil leaves, torn up
• 1/2 medium onion, chopped
• 8 cherry tomatoes, halved

1. Cut the chicken into 3/4-inch pieces and put in a bowl.
2. Add the salt, a very generous quantity of black pepper, the ginger, turmeric, and cayenne.
3. Mix well, cover, and refrigerate 30 minutes.
4. Pour the oil into a wok or large frying pan and set over medium-high heat.
5. When hot, put in the mustard seeds, urad dal, fennel seeds, cinnamon, and red chilies.
6. As soon as the mustard seeds pop, a matter of seconds, put in the curry leaves, onions, and chicken.
7. Stir and fry for about 5 minutes or until the chicken has cooked through and has browned.
8. Add the tomatoes and stir for 30 seconds.
9. Check for salt, adding a light sprinkling if needed.

chicken, salt, freshly ground black pepper, ginger, ground turmeric, cayenne pepper, olive, brown mustard seeds, whole fennel seeds, cinnamon sticks, chilies, curry, onion, tomatoes

Taken from www.epicurious.com/recipes/food/views/stir-fried-chettinad-chicken-373773 (may not work)