- 8 chicken pieces on the bone skinless
- 1 tsp turmeric powder
- 1 tsp salt (or to taste)
- 100g fresh coconut, fresh grated/desiccated
- 8 Kashmiri chillies, broken
- 2 tbsp coriander seeds
- 5cm stick of cassia bark, broken
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 4 cloves
- 2 star anise
- 1 tbsp poppy seeds
- 6 garlic cloves
- 2 tbsp vegetable oil
- 2 medium onions, finely sliced
- ½ tsp nutmeg powder
- 2 tsp tamarind paste
- Marinade the chicken in salt and turmeric for 15-20 minutes.
- Heat a dry frying pan on a low heat and roast the coconut for 5-7 minutes until just brown. Remove and set aside.
- Dry roast the chillies, coriander seeds, cassia bark, peppercorns, cumin seeds, fennel seeds, cloves and star anise in the same pan for 2 mins just till they release their aromatics.
- Add the poppy seeds and roast for a further 1 minute.
- Remove the spices and leave them to cool before grinding them to a powder in a spice grinder. Remove and set to one side.
- Put the ginger and garlic into a blender with the toasted coconut and blend to a paste.
- Add the ground spices with about 100ml of water to create a thick paste.
- Heat oil in a pan and add sliced onions. Fry for 10 minutes once browned add the spice paste and fry for 5 minutes.
- Stir in the chicken pieces and coat in the spice paste. Leave to cook on a low heat with the lid on the pan until the chicken pieces are tender (about 20-30 minutes).
- Grate in the nutmeg and tamarind paste and leave for a further 5 minutes to cook.
- Add some boiling water to create a little more gravy. Garnish with fresh coriander and whole red chillies.
This is a really fiery South Indian dish which I like to eat with some plain rice. Looks and tastes amazing and it could blow you away!