Chettinad Pepper Chicken with Coconut Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

A dark, intensely aromatic South Indian chicken curry built on a freshly toasted masala of black peppercorns, fennel and dried chiles, finished with coconut and a shower of curry leaves. Boneless thighs stay juicy in the thick gravy, and a quick turmeric-coconut cauliflower rice soaks up every drop without a grain of starch in sight.

Ingredients

• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 1/2 tsp fennel seeds
• 1 tsp cumin seeds
• 3 dried red chiles, stems removed
• 1 inch cinnamon stick
• 3 whole cloves
• 3 tbsp unsweetened shredded coconut

• 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 1 tsp ground turmeric
• 1 1/2 tsp kosher salt
• 3 tbsp coconut oil
• 1 medium yellow onion, finely chopped
• 20 fresh curry leaves
• 2 tbsp ginger-garlic paste (or 1 tbsp each grated ginger and garlic)
• 2 medium tomatoes, chopped
• 1/2 cup water
• 1/4 cup full-fat coconut milk
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

• 1 1/2 lb cauliflower rice (fresh or frozen)
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/2 tsp ground turmeric
• 10 fresh curry leaves
• 3 tbsp unsweetened shredded coconut
• 3/4 tsp kosher salt

Instructions

1. Toss the chicken pieces with 1 tsp turmeric and 1 1/2 tsp kosher salt in a bowl and set aside at room temperature while you make the masala, about 20 minutes.
2. Set a dry skillet over medium heat. Toast the peppercorns, coriander, fennel, cumin, dried chiles, cinnamon and cloves for 2 to 3 minutes, shaking constantly, until the coriander smells nutty and the chiles darken a shade. Add 3 tbsp shredded coconut and toast 60 to 90 seconds more, until the coconut is golden. Slide everything onto a plate to cool for 5 minutes, then grind to a coarse powder in a spice grinder or mortar.
3. Heat 3 tbsp coconut oil in a large heavy skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear undisturbed for 3 minutes, then turn and sear 2 minutes more. Transfer to a plate; it will not be cooked through.
4. Lower the heat to medium. Add the onion and 20 curry leaves to the same pan and cook 7 to 8 minutes, stirring often, until the onion is deep golden at the edges. Stir in the ginger-garlic paste and cook 1 minute until the raw smell is gone.
5. Add the tomatoes and cook 6 to 7 minutes, mashing with the back of the spoon, until they collapse into a thick paste and oil beads at the edges of the pan.
6. Stir in the ground Chettinad masala and cook 60 seconds to bloom. Return the chicken and any juices to the pan, add 1/2 cup water, and stir to coat everything in the dark masala.
7. Cover, reduce the heat to low, and simmer 15 minutes, stirring once halfway. Uncover, raise the heat to medium, and cook 5 more minutes until the gravy clings tightly to the chicken and an instant-read thermometer in the thickest piece reads 175°F.
8. Meanwhile, make the cauliflower rice: heat 2 tbsp coconut oil in a wide skillet over medium-high heat, add the mustard seeds and cover until they finish popping, about 30 seconds. Add 10 curry leaves and 3 tbsp shredded coconut and stir 30 seconds until fragrant.
9. Add the cauliflower rice, 1/2 tsp turmeric and 3/4 tsp salt. Cook 5 to 7 minutes, stirring every minute, until the cauliflower is hot, tender-crisp and no longer watery. Keep uncovered so it steams off rather than turning soggy.
10. Off the heat, swirl the coconut milk and lemon juice into the chicken, taste for salt, and scatter with cilantro. Serve spooned over the coconut cauliflower rice.

Chef's tips

Nutrition (per serving, estimated)

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