One of the spiciest, oiliest and most aromatic in India, a distinctive culinary

style with judicious blend of spices is known as Chettinad cooking. This

scrumptious chicken curry gets it flavor from two distinctive ingredients Kalpasi
and Jaathipoo.

Ingredients-1
1 lb Chicken (1/2 kg approx, cut into small pieces)
2 tsp Lime juice
tsp Salt
tsp Turmeric powder
Ingredients-2
7 nos Dry red chilli
4 tbsp Corrainder/dhania seeds
1 tsp Cumin seeds
2 tsp Fennel seeds
2 tsp Black peppercorns
3 tsp Poppy seeds
2 tsp Split roasted gram/pottukadalai
5 tsp Dry coconut flakes/ desicated / fresh coconut
2 nos Cinnamon
3 clove Cloves
3 nos Cardamon
2 nos Mace/jathipoo (2 petals)
1 no Star anise (2 petals)
Ingredients-3
2 nos Bay leaf
3 nos Black stone flower/ kalpasi
3 nos Onion
2 nos Tomato
1 no Green chilli
1 tsp Ginger garlic paste
1 tsp Red chilli powder
6 stks Corrainder leaves (chopped)
10 nos Curry leaves
1 tsp Salt (or to taste)
5 tbsp Oil
cup Water

Instructions

Marinate chicken with turmeric powder, salt and lime juice for atleast 1/2 hour.
Dry roast all the ingredients from group 2 for about 3 minutes until they slightly
release aroma and oil. (Note: For dry roasting Each spices has to be dry roasted
separately. If time is an issue, then combing altogether and roasting is OK.
Either way, if possible try to dry roast coconut separately, as its got this
tendency to burn quickly and doesnt mingle well other spices.)

Grind the dry masala with ginger garlic paste to make a coarse powder and keep it
aside. Heat oil in a pan and add bay leaf and kalpasi ; add chopped onions & green
chillies and fry until golden brown; add marinated chicken and fry with onions for
a while. Add chopped tomatoes along with red chilli powder, gound masala powder
(Just add 3/4 of the masala powder and check the taste, if its not too strong for
your taste, then add the rest) and salt.

When the masala turns dark brown add water and garnish with coriander & curry
leaves. Serve hot with flaky porotta , biryani or any rice dish.