Chicken Chettinad

Instructions

1. 1

   Dry Roast the Spices: In a dry skillet over low heat, gently toast 1 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 2 star anise, 4 dried red chilies, and a small cinnamon stick. Roast until deeply aromatic (about 3 mins).

2. 2

   Roast the Coconut: Add the grated coconut to the spices. Roast until the coconut turns a dark, golden brown. Let it cool, then grind it in a blender with a little water into a thick, dark, smooth paste.

3. 3

   Sauté Aromatics: Heat 3 tbsp sesame oil (or vegetable oil) in a heavy pan. Crackle 1 tsp mustard seeds and fry the curry leaves. Add the chopped shallots and sauté until they turn brown.

4. 4

   Brown the Chicken: Stir in 1 tbsp ginger-garlic paste and 1 chopped tomato. Cook until mushy. Add the chicken pieces and a pinch of turmeric. Sear the chicken for 5 minutes until it changes color.

5. 5

   Add the Chettinad Paste: Pour the dark, spicy coconut paste over the chicken. Mix well to coat the chicken entirely. Add 1 cup of hot water and salt.

6. 6

   Slow Cook: Bring to a boil, then cover and simmer on low heat for 25-30 minutes. The curry is done when the chicken is tender and a layer of oil floats to the surface, carrying the intense aroma of toasted spices and pepper.