Chicken Kurma ( Chicken curry)

Ingredients:
1 kg Chicken cut and cleaned
Whole spices (2 Bay leaves, 3 cloves, 1 cinnamon stick, 2 cardamom pods)
2 big Onions sliced finely lengthwise
3 whole Green chilies deseeded and slit lengthwise
3 tbsps pasted Ginger & garlic
1 tsp cumin powder
1 tsp fennel seeds powder
1 tsp chilly powder
½ tsp turmeric
Salt as needed
A bunch of mint leaves (chopped finely)
A bunch of coriander leaves (chopped finely)
1 cup Coconut milk
Oil
A tbsp of lemon juice

To paste:
3 whole green chilies
2 tbsps Coriander seeds
2 tbsps Poppy seeds (Soak in half a cup of warm water for about 15 minutes for easy blending)


Method:

Heat oil in a vessel ( I prefer substituting the oil with equal quantities of butter & oil), add the whole spices, when slightly brown , add the onions and the slit green chilies as well; When it becomes slightly brown, add the mint and the coriander leaves and fry until the raw smell goes off. Add the ginger garlic paste, fry until the oil oozes out; Reduce the heat to medium and add the pasted mixture (green chilly/coriander/poppy seeds), followed by the cumin powder, fennel seeds powder and the chilly powder. Fry until oil separates. Add salt and turmeric, and then the chicken pieces & stir until the meat is well coated with the sauce & leave it for a minute or two, then add 4 cups of warm water, check saltiness & cook closed for about 20 minutes. Add the coconut milk & cook for another 5 minutes. Squeeze a tbsp of lemon juice and switch off the fire.

This curry goes well with Idli/Dosai/Ghee Rice or Breads (Chapati, Parottas, Naan).

Note: Peeled Potatoes can be added to the sauce if necessary, in that case, add them as soon as a boil comes after adding the water.