Chicken Curry

Serves 4
Ingredients :			For the Paste
Chicken	-	800gms (sliced into 8 medium sized pieces)	Poppy seeds (khus khus)	-	2tsp
Chopped onions	-	2nos	Whole red chillies	-	6 nos
Curry leaves	-	2flakes	Grated coconut	-	6tbs (optional)
Red chilli powder	-	1tsp	Coriander seeds	-	1tsp
Turmeric powder	-	1tsp	Cumin seeds	-	1tsp
Chopped tomatoes	-	2nos	Fennel	-	1tsp
Lemon juice	-	2tsp	Cinnamon	-	1" piece
Oil	-	2tbs	Cloves	-	2nos
Water	-	2cups	Green cardamoms	-	2nos
Salt	-	to taste	Chopped ginger	-	2tsp
Finely chopped coriander leaves for garnishing			Chopped garlic	-	2tsp
			Oil	-	to roast

Method of Preparation :

Heat some oil and roast all the ingredients for the paste except chopped ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic. Keep aside.

Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown. Add curry leaves, chilly powder, turmeric powder and ground paste. Sauté well. Add chopped tomatoes and fry till oil separates. Put chicken pieces and sauté for a while. Mix well by adding lemon juice, water and salt to taste. Cover and cook on a slow flame till the chicken is fully tender. Garnish with chopped coriander leaves.