Chettinad Chicken

Method

Dry roast the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon and dried chillies in a pan until fragrant, then grind to a fine powder with the grated coconut. Roughly chop the onions, garlic and ginger, then blend with half the spice mixture and a little water to form a paste. Heat oil in a heavy-bottomed pan, add the remaining whole spices and curry leaves, then add the onion-spice paste and cook for 3-4 minutes until golden. Add the turmeric powder and chopped tomatoes, cooking for 2 minutes until the oil begins to separate. Add the chicken pieces and salt, mix well and cook on high heat for 2 minutes, then reduce heat to medium, cover and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened. The dish should have a dark, rich gravy with visible whole spices.