Chettinad chicken curry

4
40 minutes

Ingredients

  • 1 chicken, weighing 1kg, jointed into 8 pieces
  • 1 tbsp of coriander seeds
  • 1 tbsp of cumin seeds
  • 1 tbsp of fennel seeds
  • 1 tsp kalpasi, optional
  • 1 tbsp of poppy seeds
  • 1 tbsp of Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp of coconut oil
  • 1 cinnamon stick
  • 4 cloves
  • 1/2 star anise
  • 3 shallots, sliced
  • 6 garlic cloves, finely chopped
  • 3 sprigs of curry leaves
  • 4 tomatoes, puréed
  • 150ml of coconut milk
  • salt

Method

1
Dry roast the coriander, cumin, fennel, kalpasi and poppy seeds in a dry saucepan over medium heat for 2–3 minutes
  • 1 tbsp of coriander seeds
  • 1 tbsp of cumin seeds
  • 1 tbsp of fennel seeds
  • 1 tsp kalpasi
  • 1 tbsp of poppy seeds
2
Place the roasted spices in a spice grinder, add the chilli powder and turmeric powder and grind to a fine powder. Set aside
  • 1 tbsp of Kashmiri chilli powder
  • 1/2 tsp turmeric powder
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
  • 2 tbsp of coconut oil
  • 1 cinnamon stick
  • 4 cloves
  • 1/2 star anise
4
Add the shallots, garlic and curry leaves. Cook, stirring occasionally, until lightly browned
  • 3 shallots, sliced
  • 6 garlic cloves
  • 3 sprigs of curry leaves
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
  • 4 tomatoes, puréed
7
Add the coconut milk, mix well and cook for a further minute. Check the seasoning and serve with rice
  • 150ml of coconut milk