Chettinad Chicken Curry

I like chicken cooked in south Indian flavours with mustard seeds and curry leaves flavoring the gravy. Tried my hand at Chettinad Chicken today and it turned out good.

Method

1. Marinate 1 kg of chicken with salt, turmeric and chilli powder for at least an hour
2. Take 1 tbsp oil in a pan. Add 7-8 dry red chillies, 1 cup grated coconut, 1 tsp poppy seeds, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 cardamom, 3-4 cloves, 1 inch piece cinnamon, 1 tsp fennel seeds(saunf) 1 inch piece of ginger and 7-8 cloves of garlic, 1 twig (around 10-12) curry leaves and roast them till the masala is cooked. Grind this into a fine paste in grinder
3.  Heat 1 tbsp oil in a vessel and when the oil is hot add 1 Bay leaf , 1tsp mustard seeds,1 tsp cumin seeds. When the mustard seeds start popping,  fry 1 large sized onion till brown. Add 1 twig of curry leaves and the ground paste. Add 3 finely chopped  tomatoes, 1 tsp red chilli powder, pinch of turmeric powder and salt to taste.
4. Add chicken and mix and cook for 5 mins.
5. Add two cups of water, juice of 1 small lemon and cover and cook till the chicken is done (This can take upto 20-30 mins). Garnish with finely chopped coriander leaves and serve with chapatis or rice.