Chicken: Chettinad chicken curry

The toasted desiccated coconut adds both lovely taste and texture

Category: Main Dish

Cuisine: Indian

Ready in 1 hour 30 minutes

by knooks

Ingredients

3 tablespoons Desiccated coconut

2 cloves Garlic Peeled and crushed

4 Cm Fresh ginger Peeled and grated

1/4 teaspoon Ground black pepper

750 grams Skinless, boneless chicken thighs Quartered

Oil

2 Onions peeled and chopped

2 Red chile Seeded and sliced

2 Cinnamon sticks

1 tablespoon Tomato puree

350 Ml Chicken Stock

Spice mix

11/2 teaspoons Fennel Seeds

1 1/2 teaspoons Cumin seeds

1 1/2 teaspoons Coriander seeds

1 Dried long red chilli

1 Star anise

Directions

Toast the spice mix ingredients until aromatic and then grind them. Toast the coconut and lightly grind Put the garlic, ginger, black pepper turmeric and chicken in a bowl toss and the leave to marinade for a minimum of 30 minutes Fry the onion and chilli in a little oil until soft season with a good pinch of salt. Add the chicken, spice mix, coconut, tomato purée and cinnamon sticks and fry for five minutes then add the stock and simmer for 30 minutes.

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