Chicken Chettinad

Ingredients

• 800g chicken thighs and drumsticks, bone in, skin removed
• 6 dried Kashmiri red chillies
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tbsp white poppy seeds
• 5cm cinnamon stick
• 4 cloves
• 3 green cardamom pods
• 30g unsweetened desiccated coconut
• 3 tbsp vegetable oil
• 1 tsp fennel seeds, for the pan
• 2 onions, finely chopped
• 1 tbsp fresh root ginger and garlic paste
• 12 fresh curry leaves
• 3 tomatoes, chopped
• 1/2 tsp ground turmeric
• 1 tsp salt
• 300ml water
• 1 tbsp lemon juice
• 2 tbsp chopped fresh coriander

Method

1. Dry-roast the dried chillies, coriander, cumin, fennel, peppercorns, poppy seeds, cinnamon, cloves and cardamom in a dry pan over a medium heat for 2 minutes until fragrant. Add the coconut for the last 30 seconds. Cool, then grind to a fine powder.

2. Heat the oil in a large, heavy pan over a medium heat. Add the 1 tsp fennel seeds and the curry leaves and cook for 20 seconds.

3. Add the onions and cook for 10 minutes until golden. Stir in the ginger and garlic paste and cook for 2 minutes.

4. Add the tomatoes, turmeric and salt and cook for 6 minutes until the tomatoes break down and the oil starts to separate.

5. Add the ground spice mix and cook for 1 minute, then add the chicken and stir to coat. Fry for 5 minutes.

6. Pour in the water, bring to a simmer, cover and cook for 25 minutes, stirring now and then, until the chicken is tender and the sauce is thick.

7. Stir in the lemon juice, scatter over the coriander and serve with rice or parottas.