Chettinad Chicken Curry with Idiyappam

Instructions

1. 1

   Prepare the Chettinad Masala

   • In a dry pan over low-medium heat, add the dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamom, cinnamon stick, star anise, and kalpasi.
   • Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
   • Remove from heat and let the spices cool down completely.
   • Transfer the cooled spices to a grinder or spice mill and grind to a fine powder. Set aside.
2. 2

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, turmeric powder, 1 teaspoon of salt, and 2 tablespoons of the freshly ground Chettinad masala.
   • Mix well to ensure the chicken is evenly coated.
   • Set aside to marinate for at least 15-20 minutes while you prepare the curry base.
3. 3

   Sauté the Aromatics

   • Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter, which takes about 30 seconds.
   • Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4. 4

   Cook the Chicken and Simmer

   • Add the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and mushy.
   • Add the marinated chicken to the pan. Sauté on high heat for 5-7 minutes, until the chicken is seared and changes color on all sides.
   • Stir in the remaining Chettinad masala powder and the rest of the salt. Cook for another 2 minutes, stirring to coat the chicken well.
   • Pour in 1.5 cups of warm water, stir everything together, and bring to a boil.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until the chicken is tender and cooked through.
5. 5

   Finish and Garnish

   • Uncover the pan and stir in the thick coconut milk.
   • Gently simmer on low heat for 2-3 minutes. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Let the curry rest for 10 minutes before serving to allow the flavors to meld. Serve hot.