Step-by-Step Instructions

1. 1.Prepare Vegetables

   Peel and wash the onions, green chilies, and tomatoes. Roughly chop the onions, green chilies, and tomatoes. Peel and wash the ginger and garlic. Set aside.

2. 2.Grate Coconut

   Crack open a fresh coconut and grate the white flesh. Set aside for roasting.

3. 3.Roast Spices and Coconut

   Place a pan on a wood fire and add 1 tablespoon of coconut oil. Once hot, add the whole spices (cinnamon, cardamom, star anise), black peppercorns, and fennel seeds. Sauté for about 30 seconds until fragrant. Add the grated coconut and curry leaves. Roast, stirring continuously, until the coconut turns golden brown, approximately 5-7 minutes. Then, add chili powder, coriander powder, and turmeric powder. Sauté for another 1-2 minutes until the raw smell of the spices disappears. Transfer the roasted mixture to a plate.

4. 4.Grind Roasted Spice Paste

   Transfer the roasted coconut and spice mixture to a traditional grinding stone (or a blender). Add a little water and grind it into a smooth, thick paste. Transfer the paste to a bowl.

5. 5.Crush Ginger and Garlic

   On the same grinding stone, crush the peeled ginger and garlic into a coarse paste. Transfer the crushed ginger and garlic to a separate bowl.

6. 6.Prepare Chicken

   Wash the chicken pieces thoroughly under running water. Ensure all impurities are removed. Place the clean chicken pieces in a bowl.

7. 7.Sauté Aromatics

   Place a clean clay pot on the wood fire. Add 2 tablespoons of coconut oil. Once hot, add 1/2 teaspoon of fennel seeds. Then, add the chopped onions and sauté until they turn translucent, about 3-5 minutes. Add the crushed ginger and garlic and sauté for 2-3 minutes until fragrant. Next, add the chopped green chilies and curry leaves and sauté for another 2 minutes. Finally, add the chopped tomatoes and salt to taste. Mix well and sauté until the tomatoes soften, about 3-4 minutes. Cover the pot and cook for 5 minutes.

8. 8.Combine with Spice Paste

   Uncover the pot and stir the sautéed mixture. Add the ground roasted coconut spice paste to the pot. Mix thoroughly with the sautéed aromatics. Add about 1/2 cup of water (from rinsing the grinding stone/blender) to the pot and mix well to form the curry base. Add more water if needed to achieve desired consistency. Bring the curry base to a boil.

9. 9.Cook the Chicken Curry

   Once the curry base is boiling, add the fresh chicken pieces to the pot. Stir well to ensure all chicken pieces are coated with the gravy. Cover the pot and let it cook over medium heat for 20-25 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.

10. 10.Serve

    Uncover the pot and give the chicken curry a final stir. The curry should be thick and the chicken tender. Serve hot in a clay bowl.