CHETTINAD CHICKEN CURRY

Preparation Method :

• Heat 1 tablespoon oil in a wok or a pan . Add in cumin seeds, fennel, red chilies, cloves, cinnamon,seeds of cardamoms ,coconut and coriander seeds and stir-fry till fragrant. Remove from fire.
• Soak poppy seeds and cashewnuts in a little warm water for about 20 minutes.
• Grind the roasted masala with the drained poppy and cashewnuts, ginger and garlic to a smooth paste
• Heat oil in a wak or kadhai and add the chopped onions. Fry till golden brown.
• Add the ground paste and curry leaves. Saute for at least 30 seconds.
• Add the chopped tomatoes, salt, turmeric (haldi) and chili powder. Cook till tomatoes are well blended.
• Add the chicken and cook for at least 5 minutes with little water.
• Finally add lemon juice and measured water. Cover and cook till chicken is tender, stirring in between. Garnish with coriander and serve hot.