Chettinad Chicken Curry: A Fiery Southern Delight

1.Heat the vegetable oil in a large pan over medium heat.

2.Add the fennel seeds, black peppercorns, and dried red chilies to the hot oil. Sauté for a minute until fragrant.

3.Add the finely chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until the raw smell disappears.

5.Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

6.In a small bowl, mix the turmeric powder, red chili powder, coriander powder, and cumin powder with a little water to make a paste. Add this spice paste to the pan and cook for 5 minutes, stirring frequently.

7.Add the chicken pieces to the pan, mixing well to coat them with the spices. Cook for about 10 minutes until the chicken starts to brown.

8.Pour in enough water to cover the chicken, add salt to taste, and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for 30-35 minutes until the chicken is cooked through and tender.

9.Meanwhile, in a separate dry pan, lightly roast the grated coconut until golden brown. Remove from heat and set aside.

10.Once the chicken is cooked, add the roasted coconut, fresh coriander leaves, and mint leaves to the curry. Stir well and cook for an additional 5 minutes to allow the flavors to meld together.

11.Serve hot with steamed rice or Indian bread.