Chicken curry (C)

Ingredients	For 6 to 8
Chicken (large)	1
Coconut	½
Onions	2
Poppy seeds	1 tbsp
Turmeric	1 tsp
Garlic	8 cloves
Chilli powder	1dsp
Ginger	1.25 cm ( ½ “) piece
Coriander powder	1 tbsp
Cumin powder	2 tsp
Mustard seeds	1tsp
Vinegar	2 tbsp ( or to taste)
Cinnamon	2 small sticks
Cloves	3 to 4
Cardamoms	3 to 4
Raisins	½ cup (washed , cleaned and ground
Cashewnuts	½ cup (half to be ground, other half to be left whole)
Onion (finely sliced)	1
Tomatoes (skinned)	2 (finely chopped)
Coriander leaves	1 small bunch (finely cut)
Fat	30gms

Clean, wash and joint the chicken. Grind the coconut, two onions, poppy seeds, garlic, ginger and mustard seeds. Mix all the powdered spices to a paste with water. Heat fat and add spices (cloves, cardamoms and cinnamon). Add the onion finely sliced and fry till light brown. Now add the ground ingredients with the paste and fry for about 5 to 10 minutes till all raw smell disappears and the fat floats on top. Add finely chopped skinned tomatoes and coriander leaves and fry for another 2 to 3 minutes. Now add the chicken and fry for another few minutes till slightly browned. Add the vinegar with the ground raisins and cashewnuts, with 2 cups of water and salt to taste. Cover tightly and cook on slow fire till chicken is cooked. Add whole cashewnuts and serve (if chicken is not cooked, add a little more water and cook a little longer).