HYDERABAD CHICKEN CURRY

Ingredients:

Chicken cut into small pieces- 1 kilo
Mashed tomato- 2 cup
Salt to taste
Turmeric powder- half sp
Onion-2

Fry the following ingredients in 2 tbsp of ghee to golden brown:

Curry leaves- a handful, cinnamon-1, fennel seeds- 1tbsp, poppy seeds- 1 tsp, cardamom-2, shredded coconut- 1 cup

Procedure:

Roast the onions on slow fire with the outer skin until they are burnt with black colour. Then peel off the outer cover. Grind it with the fried ingredients to a fine paste. Cook the chicken with enough water, salt, the tomatoes and the turmeric powder. When the chicken is half-cooked, add the ground paste. Cook further for at least 15 minutes until the chicken is fully cooked.