2 tsp poppy seeds
2 tsp fresh ginger, finely chopped
1/2 fresh coconut
2 tsp garlic, finely chopped
1/2 star anise
3 tsp red chilli powder
1 tsp fennel seeds
1 kg chicken, cut
2.5cm cinnamon stick
3 medium tomatoes, chopped
3 green cardamons
Juice of 1/2 lime
3/4tsp turmeric powder
a few curry leaves
3/4tsp garam masala powder
1/3 cup coriander leaves, chopped.
1/2 cup oil
1 large onion chopped
1. On a griddle, toast the poppy seeds for
a few minutes until light brown. Crush with a rolling pin, then soak in a little water for
2. Grind coconut together with poppy and fennel seeds, cinnamon, cardamon, cloves and
turmeric to make a fine paste.
3. Heat the oil in a large shallow cooking pot and saute the onions for 10 mins until
lightly coloured. Add the ginger garlic, then 2 minutes later add the star anise and red
chilli powder, followed by the spice paste. Saute for 5 mins.
4. Add the chicken and saute for 5 mins. Add the tomatoes. When the chicken has absorbed the tomato juice, add 2 cups of water and salt to taste and mix well. Cook uncovered, until the chicken is tender. When almost done add the limejuice and curry leaves. Just before serving sprinkle with the coriander leaves.