Chettinad chicken curry

Ingredients:


Masala Powder:

5 nos - Red Chilly
2 tsp - Coriander Seeds
1 tsp - Pepper
1 tsp - Cumin Seeds
1/2 tsp - Fennel Seeds
1 tsp - Poppy Seeds
1 tsp - Raw rice
1/2 Inch - Cinnamon stick
2 nos - Cloves
1 no - Cardamon
1 tsp - Split roasted grams-pottukadalai
1 tsp - Dry coconut

Kulambu:

1 Kgs - Chicken
2 nos - Onions-finely chopped
1 no - Tomato-chopped
1 no - Green chilly
4 clove - Garlic-crushed
1 inch - Ginger-crushed
1/2 tsp - Turmeric powder
1 tsp - Coconut paste
2 no - Bay leaf
2 no - Red chilly
1/2 tsp - Mustard Seeds
Salt - To Taste
Oil
Small Coriander leaves
Small Curry leaves

Method:

Masala Paste:

Dry roast all the ingredients from Red chili, coriander seeds, raw rice, pepper, cumin seeds, fennel seeds,poppy seeds, split roasted ram,cinnamon,cloves, cardamon, coconut until slightly brown. Grind to powder and keep aside.

Kulambu:

Heat the kadai add some oil and toast bay leaf, curry leaves and splutter mustard. Now add chopped onions, green chillis, crushed ginger and garlic. Fry them for five minutes. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for two minutes. Then add the turmeric powder, ground masala powder and saute. Fry till the masala browns well, add salt and keep frying. Now add some water and coconut paste, cover with lid, bring the flame to low. Let it simmer for another ten minutes, the oil should separate as the kulambu boils. Garnish with coriander leaves.

Serve Hot along with Rice and chapati.