Start by dry roasting the whole spices individually in a pan. This method intensifies their flavors. Once they're fragrant, set them aside to cool before grinding them into a coarse mix.
In a heavy-bottomed pan, heat the ghee or oil. Add the minced ginger and garlic and sauté them until they become soft and aromatic. This is the base of your curry.
Next, introduce the desiccated coconut to the pan. Stir it in for a minute until it’s well combined.
Remove the roasted spices and grind them using a coffee grinder or a small mixer. Add just enough water to create a smooth paste. The paste should be thick but spreadable.
Return to your heavy-bottomed pan and add more ghee if necessary. Add the bay leaves followed by the curry leaves. Sauté for about thirty seconds until they release their aroma.
Add the diced onions to the pan. Sauté them until they turn transparent, stirring occasionally. This step is crucial for building the flavor.
Now, add the coconut and ginger-garlic paste to the onions. Stir them in well, allowing the mixture to marry.
Next, add the diced tomatoes, sprinkling with salt to help them break down. Cook for three to four minutes until they soften and blend with the other ingredients.
Stir in the ground spice mix, making sure everything is well combined. This is where the magic happens; the flavors start to come together.
Add the chicken pieces, ensuring they’re well coated with the roasted spice mix. This is key for flavor absorption.
Pour in just enough water to cover the meat and spice mixture. Bring it to a simmer and cook for another ten minutes on medium heat. Keep an eye on the consistency, adding more water if needed.
Finally, garnish your Chettinad Chicken Curry with freshly chopped cilantro and serve it hot with rice or naan.
