Chettinad chicken curry (kozhi kuzhambu)

Ingredients

• 750 g chicken on the bone
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• Salt to taste
• 3 tbsp gingelly oil
• A sprig of curry leaves
• For the masala: 6 dried red chillies, 2 tbsp coriander seeds, 1 tsp black pepper, 1 tsp cumin, 1 tsp fennel seeds, 1 star anise, 1-inch cinnamon, 4 cloves, 3 cardamoms, a few pieces of kalpasi (stone flower), 3 tbsp grated coconut

Method

1. Dry-roast all the masala spices, adding the coconut last, until fragrant. Grind to a fine paste with water.
2. Rub the chicken with turmeric and salt.
3. Heat the oil, add the curry leaves and onions and fry until golden. Add the ginger-garlic paste.
4. Add the tomatoes and cook until soft, then the ground masala. Fry until the oil separates.
5. Add the chicken and stir well. Pour in 1 cup water, cover and simmer for 25–30 minutes until the chicken is cooked and the gravy is thick.
6. Serve with rice, idiyappam or parotta.