Chettinad Chicken Curry

Ingredients
Chicken : 1 kg
Poppy seeds : 2 teaspoons
Grated coconut : half cup
Fennel seeds : 1 teaspoon
Coriander seeds : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Whole red chillies : 6 to 8
Kalpasi (black stone flower) : 1 teaspoon
Marathi mokku (dried flower pods) : 1 teaspoon
Cinnamon : one-inch stick
Green cardamom : three
Cloves : two
Turmeric powder : 1/2 teaspoon
Onion : one large
Chopped ginger : 2 teaspoons
Chopped garlic : 2 teaspoons
Chopped star anise : half
Red chilli powder : 1 teaspoon
Medium tomatoes : three
Lemon : one
Curry leaves :10 to 12
Fresh coriander : for garnish.
Method

Clean the chicken remove the skin and cut it into small pieces. Chop the onions and tomatoes separately. Roast the whole red chilies, grated coconut, poppy seeds, kalpasi, marathi, mokku, coriander seed, cumin seeds, green cardamom, cloves, cinnamon star anise and fennel seed in oil. Then grind to paste for 20 minutes along with ginger and garlic.Heat the oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time. Add the chili powder tomatoes and turmeric powder and sauté. Add the chicken, mix and cook for five minutes and then add 2 cups of water and lemon juice. Cover and cook till the chicken is done. Serve it hot with garnished with coriander leaves and accompanied by boiled rice, chapathis, rotis  or tandoori naan.