Chettinad Chicken Curry

Method

1. 1

   Dry roast Chettinad spices: Roast 1 tbsp coriander seeds, 1 tsp peppercorns, 1 tsp fennel seeds and 4 dried red chillies 3 minutes. Grind fine.

2. 2

   Marinate chicken: Mix 750g chicken pieces with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 4 garlic cloves and 1-inch ginger to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and cook 12-15 minutes until deep golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes until soft.

6. 6

   Add Chettinad spice powder and coconut: Add ground spice powder and half tsp turmeric. Cook 2 minutes. Add coconut paste and fry 5 minutes.

7. 7

   Add marinated chicken: Add chicken and toss to coat in the masala. Cook on high heat 6-8 minutes until chicken changes colour.

8. 8

   Add water: Add 1 cup warm water. Bring to a boil, cover and cook on medium-low 20-25 minutes until chicken is tender.

9. 9

   Finish: Add 1 tsp garam masala and adjust salt. Drizzle 1 tsp sesame oil.

10. 10

    Serve: Garnish with fresh curry leaves. Serve with steamed rice, parotta or appam.