An intensely spiced chicken curry from the Chettinad region of Tamil Nadu, known for its bold use of freshly ground black pepper, star anise, kalpasi (stone flower), and marathi mokku (dried flower pods).
Ingredients
chicken (750g)
onions
tomatoes
black peppercorns
fennel seeds
star anise
kalpasi (stone flower)
poppy seeds
grated coconut
curry leaves
ginger-garlic paste
turmeric
red chili powder
oil
salt
Instructions
1Dry roast peppercorns, fennel, star anise, poppy seeds, and kalpasi. Grind to a powder.
2Heat oil, add curry leaves and sauté onions until dark golden.
3Add ginger-garlic paste and tomatoes. Cook until soft.
4Add chicken pieces, turmeric, chili powder, and the freshly ground spice blend.
5Cook covered for 25-30 minutes until chicken is tender and gravy thickens. Garnish with coriander.
Did You Know?
Chettinad cuisine uses over 30 different spices, more than almost any other regional cuisine in the world. Kalpasi and marathi mokku are unique to this cuisine.