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Hello.

So, as I said, I had been thinking about trying another variation on chicken curry and came across the classic recipe from the south of India called Chicken Chettinad.

I am pretty sure most people from down south would swear by the goodness of the dish, and after eating it I can see why that is the case. I did not have all the ingredients available, or just thought I would replace the whole spices as originally prescribed and add some new ones instead.

And that's what I did. This would be what I will call a reinterpretation of the south Indian recipe.

Ingredients (numbers in brackets signify the quantity of each item used):

Whole spices:

• Cinnamon stick (Dalchini, 2)
• Green cardamom (Elaichi, 3)
• Cloves (Laung, 3)
• Dried red chillies (6-7, seeds not removed, you might want to vary it depending on how hot you want it)
• Whole black pepper corn (around 10)
• Cumin seed (jeera, 1 tsp)
• Fennel seed (saunf, 1 tsp)
• Dried coriander seed (2.5 tsp)
• Star Anise (chakraphool, 1)
• Poppy seeds (Khas Khas, 1.5 Tsp)
• Melon seeds (Magaz, 1.5 Tsp)

The last two were used as replacement for cashew nuts. Note that poppy seeds are considered more than adequate replacement for cashew nuts, but I have never heard anyone adding melon seeds to the dish.

Ground spices:

• Turmeric powder (haldi powder, 0.75 tsp)
• Cayenne pepper powder (lal mirch powder, 1 tsp)
• Cumin powder (.5 tsp)
• Coriander powder (dhania powder, .5 tsp)

Rest of the ingredients:

• Whole chicken (1.5 Kgs, I butchered it into medium-sized pieces, removed the skin, marinated it and left it covered in a bowl in the fridge overnight)

• Red onions (4, roughly chopped)

• Tomatoes (2, I used roma tomatoes, in my experience tomatoes on vine are the best ones for Indian food)

• Ginger-garlic paste (2 tsp)

• Vegetable Oil (2-3 tsp, although I may have accidentally added a little more; before you get ready with the pitchfork, see the 'notable absentee' section)

• Dried curry leaves (2-3 tsp, these are optional, though [some might disagree on this])

• Thai chilli pepper (Bird eye pepper, Green, 3, finely chopped)

Notable absentee:

• Fresh coriander sprigs (it's selling at 1.47 CAD for a bunch, which I deem too expensive for a vegetable whose utility to me does not go beyond mere garnishing)
• Coconut oil. I did not have that available. Sunflower oil is also considered sufficient to prepare the dish. I did not have that either.
• Dried coconut powder. Not available a