Preparation
1) Cut and wash chicken in a bowl
2) Marinate chicken with 2 TBSP red chilli powder, a pinch of Turmeric powder and salt for half an hour
3) Wash and cut onions, tomatoes and chillies very fine
4) Take a shallow pan and roast Ginger pieces, garlic, 2 TBSP Corriander seeds, 1 tsp Poppy seeds, 1/4 TSP Black pepper corn Seeds, 4 Cloves, 2 Cinnamon sticks and grated coconut or cut coconut pieces for 3-4 minutes adding a little oil
5) Grind the above mixture into a fine thick paste adding water
6) Wash coriander leaves roughly
Cooking Process
1) In a deep pan heat oil and fry onions and chillis for 2 minutes
2) Add marinated chicken and fry for 5-6 minutes without adding water and turning very often
3) Add the thick paste and cook for 10 minutes adding 2 cup of water
4) Add tomatoes and cook for 10 minutes
5) Finally add chopped coriander and cook for 2-4 minutes
6) Squeeze the lime over the curry
7) Serve hot with plain basmati rice or rotis
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