Kerala-Style Fennel and Anise Slow Cooker Chicken Curry

Prep: 15 mins

Cook: 240 mins

Difficulty: Intermediate

Servings: 4 Servings

I am sitting here, cooking this recipe for fragrant chicken curry scented with an intoxicating mixture of toasted fennel and coriander seeds and a warming combination of cinnamon, nutmeg, and cayenne pepper. The temperature outside is –34°C. Sometimes I jokingly wonder why I live in a place where the air hurts my face. Then I grit my teeth and dream about tropical beaches and the warm swaying coconut palms of my childhood, and hope that summer gets here as fast as it can.

Ingredients

1 1/2 teaspoons whole fennel seeds
1 teaspoon whole coriander seeds
4 to 5 whole cloves
4 to 5 whole green cardamom pods
1 whole star anise pod
1 (2-inch) cinnamon or cassia stick
1 teaspoon freshly grated nutmeg (about 1/4 whole nutmeg)
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon vegetable or coconut oil
1/2 teaspoon ghee (optional)
10 fresh curry leaves
1 (1-inch) piece of fresh ginger, peeled and grated
3 cloves garlic, crushed
1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 3 pieces
1 teaspoon salt
1/4 cup coconut milk

Instructions

Heat a small skillet over medium-high heat. Once hot, add the whole fennel and coriander seeds and toast until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle or clean coffee grinder and let cool.
Grind into a fine powder, then transfer to a small bowl. Add the cloves, cardamom pods, star anise, cinnamon or cassia, nutmeg, and cayenne pepper; set aside.
Add the oil and ghee to the skillet and return to medium-high heat. When the oil is hot and the ghee melts, add the curry leaves and fry until the leaves sizzle and darken in color, about 1 minute. Add the ginger and garlic and cook, stirring constantly, for 30 seconds. Add the reserved spices and cook until fragrant, about 30 seconds. Transfer to a 2 1/2- to 3 1/2- quart slow cooker.
Add the chicken and salt and stir to coat the chicken in the spices. Cover and cook until the chicken is tender and cooked through, about 4 hours on the HIGH setting or 8 hours on the LOW setting
Remove and discard the whole spices. Stir in the coconut milk and serve over rice or, for an authentic Kerala experience, with appams.