Chettinad chicken curry

• 1.2kg of whole chicken or chicken pieces

70ml of veg oil

200g of sliced onion.

20 curry leaves

1tsp of chilli powder and coriander powder.

one can of coconut milk.

100g of chopped tomatoes.

2tbs of chopped coriander.

The spice paste:

• 1tbs of chopped root ginger

• 2tbs of chopped garlic

3 cloves

10 black pepper corns.

1 1/2tps of fennel stick

2.5cm of cinnamon stick

Step 1: Remove skin on chicken.

Step 2: Put all Spice Paste into blender with 3tbs of water. Wizz into fine paste.

Step 3: Heat oil in pan and fry onions until brown. Add curry leaves and spice paste.

Step 4: Fry on low heat for 2-3 minutes. Stir in ground spices.

Step 5: Add chicken and fry on low heat until golden.

Step 6: Add coconut milk and chopped tomatoes with salt. Bring to a simmer for 20 minutes.

Step 7: Sprinkle with coriander leaves.

Step 8: Nom!

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