Serves - 4

Cooking time - 30 Minutes

Ingredients

Chicken    -    1Kg

Chettinad Chicken Masala - 5 Tbsp

Coconut oil  - 2Tbsp

Cinnamon stick - 1 Stick

Cloves - 4 Cloves

Star anise - 1/2

Shallots - 3

Garlic -  6 Cloves

Curry Leaves - Few

Tomatoes - 4 (Pureed)

Coconut Milk - 150ml

Method

Heat the coconut oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon stick, cloves and star anise and sauté for 30 seconds.

Add the shallots, garlic and curry leaves. Cook, stirring occasionally, until lightly browned.

Add Eternal Seasoning Chettinad Chicken Masala and Salt and mix well until combined. Increase the heat to high, add the Chicken and Saute for 2-3 minutes to sear all over.

Add tomato purée, stir well and when the curry starts bubbling, lower the heat. Cover and cook until the chicken is cooked through.

Add the coconut milk, mix well and cook for a further minute. Check the seasoning and serve with rice.