Chettinad Chicken Curry

5tbsp Desiccated Coconut

2tsp Poppy Seeds

1tsp Fennel seeds

1 Cinnamon Stick (1 inch)

3 Green Cardamon

3 Cloves

1tsp Turmieric

2tbsp Ghee

1 Onion , chopped

1tbsp Garlic and Ginger paste

1tsp Chilli powder

800g Chicken , cut into pieces

2 Tomatoes , chopped

1tbsp Lemon Juice

Salt

2tbsp Chopped Coriander

Method

Put coconut, poppy seeds, fennel seeds, cinnamon, cloves and turmeric into a food blender with a little water then blend into a paste.

Heat ghee in a pan,add the onion and fry for 6 mins or until light brown.

Add the ginger and garlic paste, chilli powder and the spice paste and fry for 2 mins then add

chicken and fry for 7 mins.

Add the tomatoes and fry unit moisture has evaporated.

Pour 200ml water in and add salt to taste , stir well. Simmer until chicken is cooked.

Sprinkle chopped coriander over the top and serve.