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Chicken Chettinad

Fiery Tamil Nadu chicken curry built on freshly roasted spices, coconut and black pepper.

Ingredients

• 750 g chicken, curry cut
• 3 tbsp grated coconut
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 5 dry red chillies
• 1 star anise
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 sprig curry leaves
• ½ tsp turmeric powder
• 3 tbsp oil
• salt to taste

Method

1. Dry roast coriander, pepper, fennel, cumin, red chillies and star anise till fragrant. Add coconut and roast till golden. Cool and grind with water to a paste.
2. Heat oil, add curry leaves and onions; fry till golden.
3. Add ginger-garlic paste and tomatoes, cook till mushy.
4. Add chicken, turmeric and salt, cook on high 6 minutes.
5. Add the masala paste and 1 cup water. Cover and simmer 20 minutes.
6. Cook uncovered until the gravy coats the chicken. Serve with rice or parotta.

Tip: Roast the spices on low heat; scorched pepper tastes harsh.