Chicken curry traditional

1. Chicken 1 kg
2. Coariander seeds 20gms
Red chilli 3
Pepper 1 tbl spoon
cumin seeds 2 pinches
Mustard seed 1tea spoon
Fenugreek 1 teaspoon
Cinamon 2” size

3.Ginger
Garlic
Green chillies
Onion sliced 3 nos

4.Coconut 1st milk of half coconut
Second milk
Curry leaves
Coriander leves
Salt to taste
Turmeric powder 1 tea spoon
Coconut oil 2 tbl spoon
Method
Wash and keep aside chicken pieces. In a pan dry roast 2nd set of ingredients adding the same sequence and grind to fine paste. In a thick bottomed kadai heat oil. To this add 3rd set of ingredients . Sieve well till light brown and add to this the chicken pieces. Stir well till the chicken turns. Now add the masala paste and stir well put turmeric powder ,salt and curry leaves. Close the with a lid and cook for 10mts. Open the lid stir well and add 2nd milk of coconut. Now let it cook in slow fire till the chicken is tender. When tender add 1st milk and just simmer. Remove from fire and garnish with coriander leaves