Chettinad Chicken Curry Recipe | olivemagazine

Ingredients

• 3 tbsp dessicated coconut
• 2 cloves garlic crushed
• 4cm piece peeled and finely grated ginger
• ¼ tsp ground black pepper
• 1 tsp turmeric
• 750g boneless, skinless chicken thighs quartered into chunks
• for frying oil
• 2 onions sliced
• 2 red chillies seeded and sliced
• 1 tbsp tomato purée
• 2 cinnamon sticks
• 350ml chicken stock
• to serve steamed basmati
• to serve chapatis
• 1 ½ tsp of each fennel seeds or cumin seeds or coriander seeds
• 1 dried long red chilli
• 1 star anise