Chettinad Chicken Curry (செட்டிநாடு கோழிக்குழம்பு)

Preparation Time:  20 minutes

Cooking Time:  45 minutes

Serves: 4

The Ingredient List:

• Chicken (Free Range) - 1 Kilogram
• Brown Onions (Big) - 2, Chopped
• Tomato - 2, Chopped
• Vegetable/Sunflower Oil/Ghee - 4 Teaspoons/20 Milliliter
• Curry Leaves - 1 Spring/15 Numbers
• Star Anise - 1 Number
• Turmeric Powder - 1 Teaspoon/5 Milligrams
• Chili Powder - 1 Teaspoon/5 Milligrams
• Salt to taste
• Lime juice - 2 Teaspoons/10 Milliliter
• Coriander Leaves - 1 Bunch, to garnish

To Roast and Grind:

• Black Pepper (Whole) - 1 Teaspoon/5 Milligrams
• Poppy Seeds - 1 Teaspoon/5 Milligrams
• Coriander Seeds - 1 Teaspoon/5 Milligrams
• Cumin Seeds - 1 Teaspoon/5 Milligrams
• Fennel Seeds - 1 Teaspoon/5 Milligrams
• Dry Red Chilies - 10 Numbers
• Cinnamon - 1 inch Piece
• Cloves - 3 Numbers
• Cardamom - 2 Pods
• Ginger - 2 inch Piece
• Coconut - 1/4 Part, Grated
• Garlic - 6 Pods

The Preparation Method:

1. Clean and wash the chicken thoroughly with a pinch of turmeric powder.
2. Cut the chicken into medium size pieces, and keep aside.
3. Heat a heavy bottomed pan/kadai on a medium flame and roast Black Pepper (Whole), Poppy Seeds, Coriander Seeds, Cumin Seeds, Fennel Seeds, Dry Red Chilies, Cinnamon, Cloves, Cardamom, Coconut (Grated) for 3-4 minutes.
4. Switch off the flame and allow the roasted mixture to cool.
5. Grind the Ginger and Garlic.
6. Grind the roasted mixture.
7. Mix both Ginger-Garlic paste and roasted mixture with some water, make it a smooth paste and keep aside.
8. In a heavy bottomed pan/kadai, heat the oil.
9. Add the curry leaves and When they stop spluttering, add the chopped onions and fry till they are light brown.
10. Add the tomatoes and pinch of salt, fry till it becomes tender and turns skinny.
11. Add the turmeric powder and chili powder, stir well to mix all the ingredients.
12. Add the grounded smooth paste, star anise and salt to taste, fry for another 2-3 minutes.
13. Add the chicken pieces, fry for 10 minutes in simmer.
14. Cover the pan and simmer till it is tender and the oil separates out (approximately 20 minutes).
15. Add enough water if you wish the curry to be diluted. Pour and stir all the contents, allow the curry to boil for 10 minutes.
16. When the chicken is done add the yogurt and lime juice, mix well and turn off the flame.
17. Garnish with the coriander leaves and serve hot with rice.