Chicken Chettinad

• 2 lbchicken thighs, bone-in, skin removed
• 1 tbsplemon
• 1/2 tspground turmeric
• 1 tbspcoriander seeds
• 1 tspcumin seeds
• 1 tspfennel seeds
• 1 tspblack peppercorns
• 4 dried red chiles
• 1 star anise
• 1 cinnamon stick, 1-inch piece
• 3 cardamoms
• 4 whole cloves
• 1/4 cupshredded coconut
• 3 tbspvegetable oil
• 10 curry leaves
• 2 yellow onions, finely chopped
• 1 tbspginger, grated
• 5 clovesgarlic, minced
• 2 tomatoes, chopped
• 1 tspsalt

quantities scale with servings

Method

1. 1

   Rub chicken with lemon juice, turmeric, and salt. Rest 20 min.

2. 2

   Dry-roast coriander, cumin, fennel, peppercorns, chiles, star anise, cinnamon, cardamom, and cloves in a skillet 2-3 min. Add coconut for 1 min until golden. Grind to a coarse powder.

3. 3

   Heat oil in a Dutch oven. Fry curry leaves 15 sec, then cook onion 8 min until deep golden. Add ginger and garlic for 1 min.

4. 4

   Add tomato and cook 6 min until soft. Stir in the ground masala for 1 min.

5. 5

   Add chicken and 1 cup water. Cover and simmer 25-30 min until the chicken is tender and the gravy clings.

6. 6

   Rest 10 min before serving with rice or flatbread.