Chettinad Chicken Curry

• 2 tbsp Vegetable oil
• 2 tbsp Coriander seeds
• 2 tsp Black peppercorns
• 4 pieces Dried red chili
• 1 piece Cinnamon sticks
• 6 pieces Whole cloves
• 120 g Fresh coconut
• 1 large Yellow onion
• 6 cloves Garlic
• 25 g Ginger root
• 3 medium Tomato, ripe
• 20 g Fresh curry leaf
• 1 tsp Ground turmeric
• 2 tsp Fine sea salt
• 900 g Chicken thighs, bone-in, skin removed

1. Heat 1 tbsp of the oil in a dry wok or large frying pan over a medium heat. Toast the coriander seeds, peppercorns, dried red chilli, cinnamon stick and cloves for 2 to 3 minutes, stirring, until fragrant and slightly darkened. Tip onto a plate to cool for 2 minutes.
2. Put the toasted spices into a blender with the fresh coconut, garlic and ginger. Add 150 ml water and blend to a smooth, thick paste, scraping down as needed. Set aside.
3. Finely slice the onion and roughly chop the tomatoes. Pick the curry leaves from their stems. Keep everything close to the hob.
4. Heat the remaining 1 tbsp oil in a saucepan over a medium-high heat. Add the onion and cook for 8 to 10 minutes, stirring, until deep golden. Add the curry leaves and cook for 30 seconds until aromatic.
5. Stir in the turmeric and the coconut spice paste and cook for 3 to 4 minutes, stirring often, until the oil begins to separate slightly at the edges. Add the tomatoes and 1 tsp of the salt, then cook for 6 to 8 minutes until the tomatoes collapse into a thick masala. If it catches, add a splash of water.
6. Add the chicken thighs and turn them through the masala to coat well. Pour in 400 ml water and bring to a gentle simmer. Cover and cook for 30 to 35 minutes, stirring occasionally, until the chicken is tender and the sauce is richly thickened.
7. Uncover and simmer for 5 to 8 minutes to reduce to your preferred consistency. Taste and season with the remaining salt if needed. Rest off the heat for 5 minutes before serving so the flavours settle.

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