Chettinad Chicken Curry

Ingredients

• 1 large chicken • 1 large coconut 

• 2 large potatoes

For seasoning

• 3 large onions • 3 large tomatoes

• 2" cinnamon stick (break into 4) • 2 tbsp chilli powder • 4 tsp coriander powder • 2 tsp turmeric powder • 4 tsp ginger-garlic paste 2 tsp fennel seeds • 1 lemon-sized tamarind ball • 3 tbsp sesame oil • a few curry leaves and coriander leaves • salt to taste             

Method

Cut chicken into 14 pieces, wash and rub some salt and turmeric and keep aside.

Soak the tamarind for 10 minutes and extract the pulp.

Grate and grind the coconut to extract 1.5 cups of thick milk and grind again to extract 1.5 cups of thinner milk. Keep aside.

Wash and finely chop the onions, tomatoes and coriander leaves. Heat the oil, add the onions, cinnamon, fennel seeds and curry leaves and sauté till golden brown.

Add ginger-garlic paste, chilli powder, turmeric and coriander powder, fry for a few minutes.

Add the tomatoes and stir-fry. Then add the chicken pieces, sauté well and add the thinner coconut milk.

Cover and cook for 10 minutes, then add the thick coconut milk, cook until the chicken is tender.

Add potatoes, each chopped into four large pieces. Add the tamarind pulp, simmer for 5 minutes.

Garnish with chopped coriander leaves.