Ingredients

• 800 g bone-in chicken, curry cut
• ½ tsp ground turmeric
• 8 dried red chillies
• 2 tbsp coriander seeds
• 1 tbsp black peppercorns
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• 1 cinnamon stick
• 4 cloves
• 3 green cardamom pods
• 1 star anise
• 1 tbsp kalpasi (dried stone flower)
• 1 tsp white poppy seeds
• 60 g freshly grated coconut
• 4 tbsp gingelly oil (cold-pressed sesame oil)
• 1 tsp fennel seeds
• 1 cinnamon stick
• 1 leaf bay leaf
• 3 sprigs fresh curry leaves
• 200 g small shallots (sambar onions)
• 1½ tbsp ginger garlic paste
• 200 g ripe tomatoes
• 300 ml water
• to taste salt
• 2 tbsp fresh coriander leaves

Method

1. 01
   Marinate the chicken Rub the chicken pieces with the turmeric and about one teaspoon of salt, then set them aside for thirty minutes.
2. 02
   Roast the whole spices In a dry heavy pan over low heat, roast the dried red chillies, coriander seeds, black peppercorns, two teaspoons of fennel, cumin, the larger cinnamon piece, cloves, cardamom, star anise and kalpasi, stirring constantly, until fragrant and a shade darker.
3. 03
   Toast the coconut Add the grated coconut and poppy seeds to the same pan and keep roasting until the coconut turns light golden brown.
4. 04
   Cool and grind Tip the roasted spices and coconut onto a plate and let them cool, then grind them with about one hundred millilitres of water to a smooth, thick paste.
5. 05
   Temper the oil Heat the gingelly oil in a heavy pot over medium heat, then add the tempering fennel, the small cinnamon piece, the bay leaf and the curry leaves and let them sizzle.
6. 06
   Fry the shallots Add the sliced shallots and fry them, stirring often, until soft and golden brown.
7. 07
   Add ginger garlic paste Stir in the ginger garlic paste and fry until the raw smell is gone.
8. 08
   Cook the tomatoes Add the chopped tomatoes with a pinch of salt and cook, mashing them with the spoon, until they break down and oil appears at the edges.
9. 09
   Sear the chicken Add the marinated chicken and stir it over medium high heat until the pieces turn white on the outside.
10. 10
    Fry the masala Add the ground masala paste and stir it through the chicken, frying until it darkens slightly and smells toasty.
11. 11
    Simmer covered Pour in two hundred millilitres of water, check the salt, cover the pot and simmer on low heat until the chicken is tender and the gravy is thick with oil floating on top.
12. 12
    Rest and garnish Turn off the heat, scatter over the chopped coriander leaves, cover and let the curry rest before serving with rice, dosa or parotta.