Chettinad Style Chicken Curry

Ingredients

Roast and make a powder:

• • 1 1/2 tbsps coriander seeds

  • 3/4 tsp fennel seeds

  • 1/2 tsp pepper corns

  • 1/2 tsp cumin seeds

  • 1 dry red chillies (the small mexican kind)

  • 2 cardamoms

  • 1″ cinnamon stick

  • 6-7 curry leaves

Make a paste:

• • 1/2 tablespoon green chilli paste

  • 2 tablespoon ginger garlic paste

  • 1 tsp black poppy seeds 

Main Dish:

• • 1 kg chicken, washed and cut into medium sized pieces

  • 1 cup small shallots

  • 1 cup chopped tomatoes (1 can diced tomatoes)

  • 1/2 tsp turmeric pwd

  • 10-12 curry leaves

  • 1 cup coconut cream (from can)

  • fresh coriander leaves for garnish

  • 1 tsp kosher salt

  • 1 tbsp oil

Directions

• 1. In a cast iron skillet on low heat with NO oil, roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves with no oil on medium heat stirring constantly for 2 minutes, don't let it burn.

  2. Remove from heat, cool and grind to a powder -- in a bullet grinder.

  3. Make a paste of the ginger, garlic, green chillies and poppy seeds. Set aside.

  4. Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent about 4 minutes.

  5. Add the garlic/ginger/chilli paste and cook for a minute.

  6. Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let cook in this for 4-5 minutes, uncovered.

  7. Now add the coconut milk and the powder made in step 1, cook for 3 minutes.

  8. Add chicken and cook till chicken is done, don't over cook.

  9. Turn off heat and garnish with fresh coriander leaves.

Serve hot with white steamed rice, biryani, chapatis or dosas.