How do I make it?

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1. Clean the chicken and cut into medium size pieces. 

2. Take a pan and melt 1/2 tbsp coconut oil on medium heat. Sautee the grated coconut, cumin seeds, garam masala, 4 whole red chillies, clove, cardamoms, star anise, coriander seeds, bay leaves and cinnamon sticks till then turn golden brown. This should take between 5-10 minutes

3. Let the spices from step 2 cool. Then grind them with ginger and garlic. If it is too thick then add some water to make it a thick paste. Do not discard the blender

4. Finely chop the onions. Take the blender and blend the tomatoes into a puree

5. Take the same pan from step 2 and melt 1 tbsp coconut oil in it. Add the chopped onions and sautee till they turn golden brown

6. Now add the grinded spices from step 3 and sautee for 5 mins on medium heat

7. Add tomato puree, salt, chilli powder and garam masala to the pan. Cook till the tomatoes lose all of the water.  Keep stirring every 5-10 mins.This is a critical step, make sure all of the water evapourates from tomatoes before you move ot the next step. Your tomatoes will become like a thick paste with some chucks when they are done

8. Add coconut milk to the pan and cook for 5 mins on medium - high heat

9. Now add chicken to the pan and cook for about 30 mins or till the chicken is well cooked. Cook chicken on medium-low heat

10. Finally, to create the tempering. Take a new pan and melt 1/2 tbsp of coconut oil. Add mustard seeds and 2 whole red chillies to the pan. If you have curry leaves feel free to add those as well. On high heat stir the spices for 5 mins and then let it cool down

11. Just before serving add the tempering on top of your dish

12. Serve your chicken chettinad with Indian roti (See Recipe) or cauliflower rice (See Recipe) and Love.