Peppery Chettinad Chicken with Roasted Coconut Masala

By Sprig Originals ✓ · cooked up in Sprig

A South Indian classic built on a dry-roasted masala of whole spices, black pepper and shredded coconut, ground fresh and simmered with chicken thighs, shallots and tomato. It is deeply aromatic, gently fiery and naturally dairy-free — finished with coconut milk and lime, and served over curry-leaf cauliflower rice.

Ingredients

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

• 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 1 tsp ground turmeric
• 1 1/2 tsp kosher salt, divided
• 3 tbsp coconut oil
• 6 whole shallots, thinly sliced
• 20 leaves fresh curry leaves
• 2 tbsp finely grated fresh ginger
• 6 cloves garlic, minced
• 1 whole green serrano chile, split lengthwise
• 2 medium tomatoes, chopped
• 1 tsp Kashmiri chili powder
• 3/4 cup water
• 1/2 cup full-fat coconut milk
• 1 tbsp fresh lime juice
• 1/3 cup chopped fresh cilantro

• 1 large head cauliflower, riced (about 6 cups)
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 12 leaves fresh curry leaves
• 1/2 tsp kosher salt

Instructions

1. Toss the chicken with the turmeric and 1 teaspoon of the salt in a bowl and let it sit at room temperature while you make the masala.
2. Set a dry skillet over medium heat. Add the coriander, cumin, fennel, peppercorns, dried chiles, cinnamon, cloves, cardamom and star anise and toast, shaking constantly, for 2 to 3 minutes, until the seeds darken a shade and smell nutty. Tip them onto a plate.
3. Return the skillet to medium-low heat, add the shredded coconut, and toast for 3 to 4 minutes, stirring nonstop, until it is an even golden brown. Add it to the plate with the spices and cool for 5 minutes.
4. Grind the toasted spices and coconut to a coarse, sandy powder in a spice grinder or small blender (work in two batches if needed). Set the masala aside.
5. Heat 3 tablespoons coconut oil in a large Dutch oven over medium-high heat. Sear the chicken in a single layer, undisturbed, for 3 minutes per side until browned, working in two batches. Transfer to a plate; it will not be cooked through.
6. Lower the heat to medium and add the shallots and 20 curry leaves to the pot. Cook for 7 to 8 minutes, scraping up the browned bits, until the shallots are soft and deep golden at the edges.
7. Stir in the ginger, garlic and split serrano and cook for 90 seconds, until the raw smell is gone. Add the tomatoes, Kashmiri chili powder and remaining 1/2 teaspoon salt and cook for 6 to 7 minutes, mashing with a spoon, until the tomatoes collapse into a thick paste and oil beads at the edges.
8. Add the ground masala and stir for 1 minute to bloom it. Return the chicken and any resting juices to the pot, pour in 3/4 cup water, and bring to a simmer. Cover and cook over low heat for 18 to 20 minutes, stirring twice, until the chicken is tender and registers 175°F.
9. While the curry simmers, heat 2 tablespoons coconut oil in a large skillet over medium-high. Add the mustard seeds and cook until they pop, about 45 seconds, then add 12 curry leaves and stand back as they crackle. Add the riced cauliflower and 1/2 teaspoon salt and stir-fry for 5 to 6 minutes, until just tender and lightly toasted in spots.
10. Uncover the curry, raise the heat to medium, and simmer for 3 to 4 minutes to thicken the sauce so it clings to the chicken. Stir in the coconut milk and warm through for 1 minute without boiling hard.
11. Turn off the heat, stir in the lime juice, and taste for salt. Scatter with cilantro and serve over the curry-leaf cauliflower rice.

Chef's tips

Nutrition (per serving, estimated)

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