Muniyandi vilas type chicken curry

Ingredients

Chicken - 1/2kg
Onion - 1
Tomato - 1
Ginger garlic paste - 1tsp
Curry leaves - 5 or 6 leaves
Red chilli powder - 1tsp
Turmeric powder - 1/2tsp
Grated coconut - 1cup
Mustard seeds - 1/2tsp
Bay leaf - 2 or 3
Red chillies - 2 or 3
Coriander leaves - handful
Salt to taste
Oil required quantity

To grind

Red chillies - 6
Coriander seeds - 1tbsp
Pepper Corn - 1 tsp
Poppy seeds - 1tsp
Raw rice - 1tbsp
Cumin seeds - 1tsp
Fennel seeds - 1tsp
Roasted split gram dhal - 1tsp
Cloves - 2
Cinnamon - 1 stick
Cardamom - 1
Dry coconut flakes - 1tsp

Method

Clean and marinate the chicken with red chilly powder,turmeric powder and salt for 30 minutes.
In the meantime dry roast the ingredients mentioned in To grind section.
Cool them and powder them.
In a separate pan,add oil,bay leaf,curry leaves and mustard seed.When mustard seeds splitter add onion and saute for 2 minutes.Add ginger garlic paste and green chillies and saute for 5 minutes until onion is brown.Add tomatoes and saute for a minute.Add the marinated chicken and cook for 3 minutes with the lid covered.Add salt if required.Add the ground masala podwer,mix well and saute for about 5 minutes.Grind the grated coconut into a fine paste.Add this to the chicken curry.Add required quantity of water and salt.Cook for 5 to 10 minutes or until oil starts to separate.Garnish with coriander leaves.Serve hot with rice, roti, idli, dosa.