Chettinad Chicken Curry with Roasted Pepper and Coconut Masala

What you need

• 1 kg (2 1/4 lb) bone-in chicken thighs, skinned, each cut in two
• 1/2 tsp ground turmeric
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 2 tsp fennel seeds, divided
• 1 tsp cumin seeds
• 6 dried red chillies, stems removed
• 3 cloves
• 3 green cardamom pods
• 1 piece cinnamon stick, about 5 cm (2 in)
• 1 star anise
• 1 tbsp white poppy seeds, optional
• 40 g (1/2 cup) grated coconut, fresh or frozen
• 4 tbsp sesame oil, untoasted, sold as gingelly oil
• 2 sprigs curry leaves
• 250 g (9 oz) shallots, thinly sliced; or 2 onions
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 1/2 tsp salt
• 300 ml (1 1/4 cups) water
• 1 handful coriander leaves, chopped

Method

Restated from the original video

1. 1

   Rub the chicken with the turmeric and half the salt and set aside while you make the masala.

2. 2

   Put a dry pan over medium-low heat and add the coriander seeds, peppercorns, 1 tsp of the fennel seeds, the cumin seeds, dried red chillies, cloves, cardamom, cinnamon and star anise.

3. 3

   Stir constantly until the spices smell toasty and the chillies darken slightly, 3-4 min. Do not let them scorch or the masala turns bitter.

4. 4

   Add the poppy seeds and coconut and keep stirring until the coconut is light golden, 2-3 min.

5. 5

   Tip everything onto a plate to cool, then grind to a fine powder. Add a few tablespoons of water and grind again into a thick paste.

6. 6

   Heat the oil in a heavy pot over medium heat. Add the remaining fennel seeds and the curry leaves and let them crackle for a few seconds.

7. 7

   Add the shallots and fry, stirring often, until soft and golden brown, 8-10 min.

8. 8

   Stir in the ginger-garlic paste and cook until the raw smell is gone, about 1 min.

9. 9

   Add the tomatoes and cook until they break down into a soft mass, 5-6 min.

10. 10

    Stir in the ground masala paste and fry until the oil starts to separate at the edges, 3-4 min.

11. 11

    Add the chicken and the rest of the salt and turn the pieces to coat them in the masala. Cook uncovered for 5 min.

12. 12

    Pour in the water, bring to a simmer, cover and cook over low heat, stirring now and then, until the chicken is tender and reaches 74 °C (165 °F) at the thickest part near the bone, 25-30 min.

13. 13

    Uncover and simmer until the gravy thickens and coats the chicken, 5 min. Taste and adjust the salt.

14. 14

    Finish with the coriander leaves and bring to the table with steamed rice.

Imported from yellowchilis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.