The Masala Dabba #4 & Chettinad Chicken Curry. Chilies, as hot as hot can be!

“Chili, spice of red Thursday, which is the day of reckoning. Day which invites us to pick up the sack of our existence and shake it inside out. Day of suicide, day of murder.”
Chitra Banerjee Divakaruni, The Mistress of Spices

Time for The Masala Dabba #4 & Chettinad Chicken Curry. Both very delayed yet finally here. This time I’m lagging behind royally. Chilies was the pick for the month of April, and we’re well into May now June.  I can’t say I didn’t try because I began writing this in May, but life happened! One month ran into another, time racing at an alarming pace. It was just yesterday, in January 2016, when we began the spice journey. June already! Really? Where did April and May go?

Only me to blame even as I thought April was going to be the most explosive spice journey ever as Dolphia picked chilies. Just back refreshed from a very exciting trip from down south in Karaikudi {do read about it here}, chilies was all I had on my mind. The vibrancy of the region we had just visited added to it. Heritage, colour, culture, architecture, art, cuisine, shopping…As I rather belatedly enter month #4 of our collaborative spice journey exploring or rather ‘shooting’ spices, a fun interaction with Dolphia, Simi, Meeta and me, April was for chilies. I really love the spice journey and the stories it carries with it. Personal tales, heritage recipes, travelogues and all sorts of inspiration that connect us as community. My story this time comes from Karaikudi, a region deep in the heart of South India.Our stay at Chidambara Vilas, then a masterclass on world famous Chettinad Chicken Curry, stops at other heritage properties in the region and local market jaunts,  that included shopping for guntu chilies, inspires this post. Not least, my companions in crime, the two vegetarian bloggers Sanjeeta and Madhuli, who were more than ready to dive into chicken curry as the chef stirred it up, chilies and all! This is just what Chettinad cuisine is all about, freshness and simple local flavour. Pure delight – the aromas of whole spices and shallots hitting hot oil, the curry leaves crackling, the colours, fresh simple ingredients, the location an outdoor heritage courtyard kitchen, the company, the curry! The women of the Chettinad community were instrumental to managing the vast estates and running kitchens, often while the men were away. {More about the region here}. Easily available local spices and ingredients, traditional cooking methods and a deep interest in food led to a vast repertoire of recipes collectively called Chettinad cuisine. Chettinad chicken is the regions most popular export to the culinary world, and it was nowhere fiery and spicy as I believed. A traditional recipe, it’s made with very basic ingredients. Spice mixes from roasted spices, ginger, garlic, shallots, tomatoes, curry leaves and coconut paste. Red chilies of course! Shooting spices is therapeutic, inspiring and always fun. I mean, can you not fall in love with an ingredient that promises so much colour, character, variety and texture? Consider the fact that there are as many uses as varieties around the world and the charm multiplies! I’m thinking chili chocolate. Mmmm…Cooking curry is equally therapeutic and fun. You just need a basic recipe in your head, then go about throwing in as much spice, or as little, as you like. Taste as you go. I do loads of North Indian chicken curries at home, so this authentic South Indian one was even more engaging. Of course I deviated here and there. Bay leaves tossed in, fresh mint tossed over. That’s just the charm of curries. Follow your palate.

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Chettinad Chicken Curry

Chettinad Chicken Curry; mildly hot, tangy and finger licking good. Simple basic pantry staples and a coconut paste ​​make for a hearty good curry. This is my rendition of the curry we learnt at the masterclass.

Course Main Course

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Ingredients

750g chicken on the bone, cut into 12 pieces {skinless}

• 100 ml clarified butter/ghee/oil

Tempering

• 1 stick cinnamon
• 2 -3 star anise
• 1 tsp fennel
• 300 g shallots
• Few sprigs curry leaves

Spice 1 / Dry mix

• 1 tsp pepper
• 1 tsp fennel seeds
• 2 tsp cumin
• 1-2 tsp whole chilies {or 1red chili powder}

1 tsp ginger paste

• 2 tbsp garlic crushed
• 3-4 tomatoes roughly chopped
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• Salt to taste

Spice 2 / Coconut paste

• Half a coconut grated
• 1 tsp whole coriander seeds
• 1 tsp whole cumin
• 2 whole red chilies
• 1 tsp fennel seeds
• 1 tsp black pepper
• 1 piece smallginger
• 2-3 cloves garlic
• 2 tbsp cashew nuts
• Oil-100ml

Instructions

• First make the spice mixes. These can be doubled, and/or made in advance. Store the dry mic=x in a cool place, and the wet mix in the fridge for 2-3 days, else freeze.
• Spice mix 1 / Dry mix
• Roast the fennel, cumin seeds, red chili, coriander seeds and pepper gently over low heat until fragrant. Dry grind. Reserve in bowl.
• Spice mix 2 / Coconut paste
• Roast the cashew nuts, coriander seeds, cumin, red chilies, fennel and black pepper gently over low heat until fragrant. Grind to a smooth paste with ginger, garlic and grated coconut. Reserve.
• Heat the oil in large heavy bottom pan or wok. Add cinnamon stick, star anise and fennel, followed by curry leaves. Give it a good stir and add the shallots. Sauté until the shallots are golden brown and fragrant.
• Add Spice Mix 1 {dry masala mix}, ginger paste, chopped tomatoes, coriander powder and turmeric powder. Stir well and cook until the tomatoes are soft, stirring once in a while.
• Add the chicken pieces and stir well to coat them with the spices, followed by crushed garlic. Add a little water, about a cup, stir well, season with salt and simmer until the chicken is cooked.
• Now stir in the coconut paste or Spice Mix 2, fresh coriander. Garnish with fresh coriander {or mint as I did}
• Serve hot with rice or chapatis, paratha, naan, tandoori roti etc.