Coorgi Chicken Curry

INGREDIENTS
250 gms boneless chicken pieces
1 tsp red chilli powder
¼ tsp turmeric powder
½ tsp coriander seeds
¼ tsp cumin seeds
2 piece cinnamon
4 cloves
½ tsp poppy seeds
7-8 coriander leaves
½ tsp garlic chopped
½ tsp ginger chopped
2 green chillies
½ cup onion chopped
¼ cup tomatoes chopped
½ cup fresh or frozen coconut grated
¼ tsp tamarind extract
Oil as needed

PROCESS
Grind the cinnamon sticks, coriander seeds and cloves together to make a masala. Use this to marinate the chicken and season with as much salt as needed.
Heat some oil in a pan and add the coconut, onions, tomatoes and sauté. Add the poppy seeds, garlic, ginger and salt and cook for about 2 minutes.
Fry the marinated chicken in a pan, and once it begins to brown add the tomato curry base and a little water. Keep the pan covered and leave to cook for about 8 to 10 minutes. Transfer your Coorgi Chicken Curry into a bowl and serve hot.