Chettinad Chicken Curry
from https://www.greatbritishchefs.com/

From Tamil Nadu in Southern India, Chettinad chicken curry has plenty of punch and fire. Alfred Prasad’s simple to follow recipe is full of vibrant flavour. Serve with rice on the side.

1 chicken, weighing 1kg, jointed into 8 pieces
1 tbsp of coriander seeds
1 tbsp of cumin seeds
1 tbsp of fennel seeds
1 tsp kalpasi*, optional
1 tbsp of poppy seeds
1 tbsp of Kashmiri chilli powder [substitution: 1 part cayenne and 3 parts sweet paprika for heat and colour]
1/2 tsp turmeric powder
2 tbsp of coconut oil
1 cinnamon stick
4 cloves
1/2 star anise
3 shallots, sliced
6 garlic cloves, finely chopped
3 sprigs of curry leaves
4 tomatoes, puréed (about 1 28oz. can)
150ml of coconut milk (.63 cups)
salt

*Kalpasi is a type of lichen with a mild woody fragrance. It is mostly used in Chettinad and Maharashtrian cuisines. Though it has no taste of its own, kalpasi adds a mysterious flavour to whatever food it is added to. The blackish purple flower is often blended with other spices to make some indigenous masalas.

Dry roast the coriander, cumin, fennel, kalpasi and poppy seeds in a dry saucepan over medium heat for 2–3 minutes

Place the roasted spices in a spice grinder, add the chilli powder and turmeric powder and grind to a fine powder. Set aside

Heat the coconut oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon stick, cloves and star anise and sauté for 30 seconds

Add the shallots, garlic and curry leaves. Cook, stirring occasionally, until lightly browned

Add the ground spice powder and salt and mix until well combined. Increase the heat to high, add the chicken and sauté for 2–3 minutes to sear all over

Add tomato purée, stir well and when the curry starts bubbling, lower the heat. Cover and cook until the chicken is cooked through

Add the coconut milk, mix well and cook for a further minute. Check the seasoning and serve with rice