Nadan Kozhi Curry (Kerala Style Chicken Curry)

Dry roast the fennel seeds, peppercorns, cardamom, cloves, cinnamon, and star anise in a pan until fragrant.

Once cooled, grind into a fine powder. Set aside.

Heat coconut oil in a heavy-bottomed kadhai. Add the fennel seeds and pepper corns; let them crackle.

Add the sliced onions and sauté until they turn golden brown.

Add the ginger-garlic paste and one sprig of curry leaves. Sauté for a minute until the raw aroma disappears.

Lower the heat and add the Kashmiri chilli powder, coriander powder, black pepper powder, turmeric, and salt.

Pour in ¼ cup of hot water to prevent the spices from burning and cook for 1 minute until fragrant.

Add the chicken pieces. Increase the heat to medium-high and sear for 3-4 minutes until the chicken turns white and is well coated in the masala.

Stir in the chopped tomatoes and cook until they soften.

Cover the lid and cook on low-medium heat for 15-20 minutes or until the chicken is tender. If the gravy looks too dry, add a splash of hot water.

Stir in the freshly ground spice powder.

Pour in the coconut milk, adjust the salt, and simmer uncovered for 4-5 minutes until the curry thickens slightly.

In a small pan, heat oil. Add mustard seeds and let them splutter.

Add dry red chillies and curry leaves; fry until crisp.

Pour the tempering directly over the curry.

Serve hot with steamed rice, coconut rice, paratha, or roti.