Chettinad Chicken Curry

Ingredients (26)

• ·pieces Stone flower
• ·piece Bay leaf
• ·pieces Cloves
• ·pieces Cardamom
• ·piece Cinnamon
• ·piece Mace
• ·piece Star anise
• ·tbs Coriander seeds
• ·tsp Cumin seeds
• ·tsp Fennel seeds
• ·tsp Pepper corns
• ·pieces Red chillies
• ·pieces Curry leaves
• ·cup Grated coconut
• ·tbs Sunflower oil
• ·cup Crushed ginger
• ·large Chopped onions
• ·tsp Turmeric
• ·tsp Red chilli powder
• ·large Chopped tomatoes
• ·kg Chicken
• ·Salt
• ·tbs Greek yogurt
• ·cup Hot water
• ·Chopped coriander
• ·Chillies

1. 1

   Dry roast stone flower, bay leaf, whole garam masala (cloves, cardamom, cinnamon, mace, star anise), coriander seeds, cumin seeds, fennel seeds, pepper corns, red chillies, and curry leaves. Grind coarsely.

2. 2

   In the same pan, add grated coconut and sauté until lightly golden. Grind to a fine paste adding enough water.

3. 3

   In a pan, add sunflower oil. Add the ground masala and sauté for 2 to 3 minutes.

4. 4

   Add crushed ginger and garlic, sauté well.

5. 5

   Add chopped onions and sauté until oil separates.

6. 6

   Add turmeric and red chilli powder, sauté well.

7. 7

   Add chopped tomatoes, cover & cook until the tomatoes turn soft, mushy and oil separates.

8. 8

   Add chicken and salt, combine well.

9. 9

   Add Greek yogurt and hot water, sauté, cover & cook until done.

10. 10

    Garnish with chopped coriander and chillies.