Chicken Chettinad Curry

Ingredients

• 1 tbsp coconut oil (or gingelly oil)
• 5 to 6 pieces black stone flower
• 2 tsp fennel seeds
• 1/4 tsp cumin seeds
• 1/4 tsp black peppercorns
• 1 green cardamom
• 2 cloves
• 1/2 inch cinnamon stick
• 1 bay leaf
• 1 a small piece of mace (optional)
• 1 tbsp coriander seeds
• 15 to 20 dried red chillies (round)
• 1 sprig of curry leaves
• 1/2 cup grated coconut
• 2 tbsp coconut oil (or gingelly oil)
• 1/4 tsp fennel seeds
• 1 green cardamom
• 2 cloves
• 1/2 inch cinnamon stick
• 3 large red onions (275g, sliced thinly)
• 1 sprig of curry leaves
• 1 1/2 tbsp ginger garlic paste (3 garlic pods and 1/2 inch ginger)
• 3 to 4 large tomato (400g, chopped roughly)
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp red chilli powder
• Salt to taste
• 1 kg skinless whole chicken (12 to 16 pieces)
• Fresh coriander leaves (chopped)
• 1/2 cup water

Instructions

1. 1

   --- Prepare the masala paste ---

2. 2

   add: Heat coconut oil or gingelly (sesame) oil in a thick-bottomed kadai on low to medium heat. Add all the masala paste ingredients.

3. 3

   Fry the spices until the grated coconut turn golden and the oil surfaces or separates. You should watch carefully to prevent burning them. This can take about 5 to 8 minutes.

4. 4

   grind: Switch off and if using cast iron, remove the content immediately. Let it cool and then grind it to a fine paste with a little water.

5. 5

   --- Prepare the gravy ---

6. 6

   Heat oil in a wide and thick-bottomed saucepot. Add the whole spices and let them swell and sizzle for a few seconds.

7. 7

   saute: Next, add the sliced onions and curry leaves. Saute the onions until they turn golden brown. Takes about 8 to 10 minutes.

8. 8

   saute: Add the crushed ginger and garlic and saute until it stops smelling raw.

9. 9

   saute: Add the chopped tomatoes, reduce the heat to low and add the ground spices and a little salt. The salt will help in breaking down the tomatoes faster.

10. 10

    Cook on medium-high heat until tomatoes are cooked down and oil surfaces. 10 to 15 minutes.

11. 11

    cook: Add the chicken pieces and turn the heat to high and cook until all the pieces turn white.

12. 12

    add: Stir in some of the freshly chopped coriander leaves.

13. 13

    add: Pour the prepared masala paste. Add the water to the jar and give it a shake to get all the masala paste out and pour it into the curry.

14. 14

    boil: Bring the curry to a boil, reduce the flame to lowest, cover and cook for 30 minutes or until the chicken pieces are cooked through.

15. 15

    garnish: Switch off and stir in a few curry leaves and garnish with coriander leaves.

16. 16

    Serve with ghee rice, rice, porotta, idli or dosa, etc. Refrigerate any leftover in a covered container and use within 3 days.