South Indian Chicken Chettinad

Ingredients

• Chicken, bone-in, cut into pieces1 kg
• Onions, sliced2 medium
• Tomatoes, chopped2 medium
• Ginger-garlic paste2 tbsp
• Curry leaves1 sprig
• Coconut oil3 tbsp
• Whole dried red chilies4-6
• Coriander seeds2 tbsp
• Cumin seeds1 tsp
• Fennel seeds1 tsp
• Peppercorns1 tsp
• Cloves4-5
• Cardamom pods2-3
• Cinnamon stick1 inch
• Turmeric powder1/2 tsp
• Saltto taste
• Wateras needed

Steps

1. 1

   Dry roast whole spices (dried red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cardamom pods, cinnamon stick) until fragrant. Let cool slightly, then grind into a fine powder.

2. 2

   Heat coconut oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.

3. 3

   Add ginger-garlic paste and curry leaves. Sauté for 1-2 minutes until the raw smell disappears.

4. 4

   Add chopped tomatoes and cook until softened and oil starts to separate.

5. 5

   Add the ground spice mixture and turmeric powder. Stir well and cook for 2-3 minutes until fragrant.

6. 6

   Add the chicken pieces and salt. Mix well to coat the chicken with the spice masala. Cook for 5 minutes, stirring occasionally.

7. 7

   Add enough water to cover the chicken, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until chicken is cooked through and tender. Stir occasionally.

8. 8

   Adjust seasoning if necessary. The curry should be thick and rich.