Chicken Curry In Chettinad Style

Roast whole red chillies, jeera, coriander seeds, fennel seeds and whole garam masala.

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When this is roasted, add poppy seeds / khus khus and roast for a minute and keep aside.

In the same pan roast the grated coconut till it turns slightly brown in color.

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Grind the roasted ingredients and coconut together to a fine paste.

Heat oil in a pan and fry chopped onions till golden brown.

Add garlic ginger paste and sauté for 2 - 3 minutes.

Add the curry leaves and ground paste and sauté till the oil separates. You can add a little water to cook the masala.

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Add tomatoes, red chilli powder, turmeric powder and salt and 2 cups of water and cook covered for 5 - 10 minutes till the tomatoes turn soft.

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Add the chicken pieces and cook for 10 minutes or till the chicken is tender.

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Add lemon juice and chopped coriander leaves and serve.