Hot and dry chicken curry

Name: Hot and dry chicken curry
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 tablespoon ground turmeric; 100 g/4 oz ginger and garlic purée; 2 teaspoons ground coriander; 2 tablespoons red chilli powder; 1 tablespoon poppy seeds or small black mustard seeds; 1 tablespoon ground fennel; 100 g/4 oz ginger and garlic purée; 1 tablespoon poppy seeds or small black mustard seeds; 250 g/9 oz tomatoes, chopped; 1 kg/2¼ lb chicken pieces on the bone; salt; 1 tablespoon ground cumin; 3 or 4 cloves; 1 or 2 pieces of star anise; 1 or 2 bay leaves; 500 g/1 lb 2 oz red onions, finely chopped; vegetable or coconut oil; vegetable or coconut oil; 2 cinnamon sticks

Kozhi masala fry

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a Chettinad, a very hot and dry chicken curry that is typical of the Madras region.

Ingredients

vegetable or coconut oil
2 cinnamon sticks
3 or 4 cloves
1 or 2

Asia
India
Chennai; Tamilnadu
Main course
Spicy
Gluten-free

Method

Grind all the masala ingredients to a paste. Heat some oil, add the cinnamon sticks, cloves, star anise and bay leaves and fry until they crackle. Stir in the chopped onions and sauté until translucent, then add the tomatoes and cook until you have a rich tomato gravy.
Stir in the masala paste, adding a little water if it is too dry. Add the chicken pieces, sea