Chettinad chicken curry

PT40M

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Ingredients

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1
Dry roast the coriander, cumin, fennel, kalpasi and poppy seeds in a dry saucepan over medium heat for 2–3 minutes
2
Place the roasted spices in a spice grinder, add the chilli powder and turmeric powder and grind to a fine powder. Set aside
3
Heat the coconut oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon stick, cloves and star anise and sauté for 30 seconds
4
Add the shallots, garlic and curry leaves. Cook, stirring occasionally, until lightly browned
5
Add the ground spice powder and salt and mix until well combined. Increase the heat to high, add the chicken and sauté for 2–3 minutes to sear all over
  • 1 chicken, weighing 1kg, jointed into 8 pieces
6
Add tomato purée, stir well and when the curry starts bubbling, lower the heat. Cover and cook until the chicken is cooked through
7
Add the coconut milk, mix well and cook for a further minute. Check the seasoning and serve with rice
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