Amma’s chicken curry calls for a lot of ingredients, but this recipe never fails to impress. Don’t let the long list of ingredients frighten you. The process is not difficult once you get all the ingredients together. I sometimes add a couple of quartered potatoes to this chicken curry. The fennel, mace petals and star anise gives this dish a very distinctive South Indian flare.

My brothers and sister. I’m on the tricycle!

This dish brings back a lot of childhood memories that I cherish. It reminds me of sitting around the dining table with my parents, brothers and sister, and celebrating birthdays, and other special occasions. I hope it will help build some memories for you too!

3 lbs chicken, remove skin and cut into large pieces
10 dry red chillies
1 tablespoons poppy seeds
1 teaspoon fennel seeds
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 1-inch piece cinnamon
4 cloves
4 green cardamom
2 teaspoons whole black pepper
½ of one star anise
2 mace petals
1 bay leaf
½ cup grated coconut
1 tablespoon chopped ginger
1 tablespoon chopped garlic
3 chopped green chillies
¼ cup plus 1 teaspoon oil
1 teaspoon mustards seeds
1 sprig curry leaf
2 cups finely chopped red onion
Coarse salt, to taste
1 cup finely chopped tomato
½ teaspoon turmeric powder
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro

Heat one teaspoon oil in a heavy bottomed pan over medium heat and roast the dry red chillies, poppy seeds, fennel seeds, coriander seeds, cumin seeds, cinnamon, cloves, green cardamom, whole black pepper, star anise, mace, bay leaf, and grated coconut until it smells fragrant and the coconut turns light brown. Add chopped ginger, garlic, chillies and remove from heat. Cool completely and then grind in a blender, with about half a cup of water, to a smooth paste.

Heat ¼ cup oil in a heavy bottomed dish and add the mustard seeds. When they sputter add the curry leaves, onion and salt. Fry until the onion turns golden. Add the ground paste, tomatoes, and turmeric and sauté for two minutes. Add chicken and mix well so the chicken pieces are well coated with the onion and spice mix. Add two cups of water, cover and cook on medium-high heat until the chicken is done. Add lemon juice and garnish with coriander leaves.