INGREDIENTS:

Chicken – 1 Kg
Coconut* – 1
Poppy seeds – 2 Tbsp
Chilli powder – 2 tsp or to taste
Salt – to taste
Turmeric powder – ½ tsp
Tomato – 1, chopped
Onion – 1, chopped finely
Curry leaves – few
Cloves – 2
Cardamoms – 2
Cinnamon – 2 pieces
Oil – 2 Tbsp
Corriander powder – 1 tsp
Ginger – 2.5 cm
Garlic – 8-10 flakes
Corriander leaves – ½ cup

DIRECTIONS:

Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.
Grind poppy seeds to a paste. Grind ginger, garlic and corriander leaves together.
Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.
When ½ done, add poppy seed paste, dhania powder and tomato.
Simmer till chicken is cooked. Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves.
When onion is light brown add the cooked chicken. Simmer for a few minutes.
Add the thick coconut milk. Just as it begins to boil, remove from fire.
* Packaged coconut milk can be used. Mix 1 cup of it with 1 cup of water and use to cook the chicken.
Add 1 cup undiluted at the end. 1 Tbsps of ginger-garlic paste can be used instead of garlic and ginger.

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