Chettinad Chicken Curry

Ingredients

• 1 kg chicken
• 2 onions
• 3 tomatoes
• Chettinad spice mix
• Kalpasi
• Marathi mokku
• Kalpasi
• Coconut
• Ginger garlic paste
• Oil
• Salt

Method

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. 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. Make coconut paste: Blend half cup fresh grated coconut, 4 garlic cloves and 1-inch ginger to a smooth paste.
4. Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and cook 12-15 minutes until deep golden.
5. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes until soft.
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. Add marinated chicken: Add chicken and toss to coat in the masala. Cook on high heat 6-8 minutes until chicken changes colour.
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. Finish: Add 1 tsp garam masala and adjust salt. Drizzle 1 tsp sesame oil.
10. Serve: Garnish with fresh curry leaves. Serve with steamed rice, parotta or appam.