Chettinad chicken curry – Kalpasi: The hidden Gem

Chettinad chicken curry – Kalpasi: The Hidden Gems of Indian Spices

Chettinad chicken curry- secrets behind a curry. The world has over thousands of spices that are ground, powdered, dried or used as is, in creating some of the most special and beloved delicacies of all-time. Each region in every country adds a sprinkling of their secret spice mix to their cooking pots to wow the diners. It’s all about the little nuances that go into creating a dish – a little more vinegar, a dash of coconut cream or a few pods of peppercorn or star anise. A fine tuning of all the ingredients is what brings a world of a difference to a dish. And if these dishes are prepared with local, indigenous produce, then better the flavour!

Kalpasi: the mystery flower – Alternatively known as ’black stone flower’, kalpasi is a kind of lichen. Though not much is known about its production, many believe that a few places in Tamil Nadu – Ooty and Kodaikanal – harbour this rare spice.

It is used in cooking traditional Chettinad food but for most in Tamil Nadu, the spice is elusive and not regularly utilised. However, the blackish purple flower is often blended with other spices to make some indigenous masalas. Visit Home page for more similar recipes.

Preparation time: 20 minutes

Cooking time : 40 minutes

Serves : 4

Ingredients 

Ingredients-1
Ingredients-2
1 lb	Chicken (1/2 kg approx, cut into small pieces)
2 tsp	Lime juice
¼ tsp	Salt
½ tsp	Turmeric powder
7 nos	Dry red chilli
4 tbsp	Coriander/dhania seeds
1 tsp	Cumin seeds
2 tsp	Fennel seeds
2 tsp	Black peppercorns
3 tsp	Poppy seeds
2 tsp	Split roasted gram
5 tsp	Dry coconut flakes/ desiccated / fresh coconut
2 nos	Cinnamon
3 clove	Cloves
3 nos	Cardamon
2 nos	Mace (2 petals)
1 pinch	Nutmeg powder  (or 1/8 the of teaspoon grated nutmeg)
1 no	Star anise (2 petals)

Ingredients-3
2 nos	Bay leaf
3 nos	Black stone flower/ kalpasi
3 nos	Onion
2 nos	Tomato
1 no	Green chilli
1 tsp	Ginger garlic paste
1 tsp	Red chilli powder
6 sprigs	Coriander leaves (chopped)
10 nos	Curry leaves
1 tsp	Salt (or to taste)
5 tbsp	Oil
¼ cup	Water

Method to prepare Chettinad chicken curry

1. Marinate chicken with turmeric powder, salt and lime juice for at least 1/2 hour.
2. Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil. ( if possible try to dry roast coconut separately, as it could burn fast.)
3. Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside.
4. Heat oil in a pan and add bay leaf and kalpasi ; add chopped onions & green chillies and fry until golden brown; mix marinated chicken and fry with onions for a while.
5. Add chopped tomatoes along with red chilli powder, ground masala powder (Just add 3/4 of the masala powder and check the taste, if its not too strong for your taste, then add the rest) and salt.
6. When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve Chettinad chicken curry hot with  any rice dish.

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