Chicken Chettinadu

Chicken - 1 lbs

Curry Leaves

about 8Onions(medium Sized) - 2 (Finely chopped)

Large Tomatoes -2 (Finely chopped)

Oil - 2TbspWater - 2 cups

Salt to tasteCoriander Leaves - finely chopped for garnishing

For the Paste

Shallots (small onions)- 10

Black pepper corns - 1/2 tsp

Poppy seeds - 2tspWhole red chillies - 8( I have used the mild one that gives color to thedish)Grated coconut - 6 Tbsp

Coriander Seeds, Cumin and Fennel seeds - 1 Tsp

Cinnamon - 1" (broken)

Clove - 1Ginger and Garlic - 2 Tsp(finely chopped)

Method:-1)

1)Roast all the Ingredients for the paste in a little oil except ginger and garlic.

Allow them to cool and make a paste along with ginger and garlic.

2) Heat oil in a kadai and fry the chopped onions till golden brown.

3) Add Curry Leaves and the Ground paste and fry till the paste turns slightly brown.

4) Add Chopped Tomatoes and fry till the oil leaves the sides

5) Now add the chicken pieces and fry for sometime.

6) Add Salt and Water and Mix well.

7) Cover and cook till the chicken is tender

8) Garnish it with Coriander Leaves