Chettinad is a region in TamilNadu, south of India known for their unique cuisine and amazing architecture
Dry roast the grated coconut, red chillies, fennel seeds, poppy seeds, cloves, cinammon, cardomom and coriander seeds. Allow to cool and then grind the ingredients together in a blender. Keep the ground masala aside.
Heat a deep bottomed pan with coconut oil and fry the shallots till golden brown. Add ginger-garlic paste and keep it on low flame. Add the turmeric, curry leaves, chicken pieces, salt and 2 cups of water and let the chicken cook on a medium flame.
Add the ground masala paste and tomato to the chicken and cook on low flame for another 20 minutes.
Tips: Put the grated coconut in last when roasting the ingredients, the coconut roasts quickly. Add more or less chillies depending on how spicy you like your food.
This curry is an explosion of taste and spices on all fronts, so if you prefer milder curries, this may not be for you.
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