Ingredients:

• 500 g – chicken, cleaned and washed
• 2-3 tsp – Coriander seeds
• 2-3 tsp – Cumin seeds
• 1 tsp – Black Peppercorns
• 4 Dried red chillies
• 2 Tomatoes
• 2 onions, finely chopped
• Salt
• Oil
• Curry leaves
• Coriander leaves
• 5 cashewnuts, chopped
• Dry desiccated Coconut (optional)

Method:

1. Heat oil in a wok and add some of the cumin and all the coriander seeds along with 1/2 tsp black pepper corns.
2. Let them crackle then add the onions and fry until the onions turn pink.
3. Add cashew nuts and fry a bit then add the desiccated coconut (optional).
4. Fry a little and finally add chopped tomatoes and fry until tomatoes turn soft.
5. Allow the above mix to cool and blend it to a smooth paste without adding water.
6. Heat oil in a pan and add remaining peppercorns, curry leaves and cumin seeds.
7. Add the chicken pieces and some water and cook until chicken is tender.
8. Finally add the above paste and cook on a medium flame covered until chicken is tender enough to be consumed.
9. Garnish with coriander leaves and serve with rice or rotis.

Recipe courtesy of prerna