Chettinad Chicken Curry

A region in Tamil Nadu, Chettinad has a distinct cuisine that has been influenced by other South East Asian cuisines, thanks to the trading links that the Chettiars (residents of Chettinad) had with these countries.
Ingredients For the masala
1 Kg Chicken
2 Onions, sliced thinly
2 Tomatoes
1 Table spoon turmeric powder
Coriander and curry leaves, as required
1 Table spoon mustard seeds
Salt, to taste
6 Table spoon oil
2 Cups grated coconut
15 Red chilies
1 Table spoon sombu (big cumin)


Grind ingredients for the masala together with 1/2 cup of water.Keep aside.

Heat oil in a pan, and add mustard seeds along with curry leaves. When the seed start to sputter, add onions. Saute for about 2—4 minutes or until golden brown.Then add tomatoes and ground coconut paste. Let the paste cook for about 10 minutes on a simmer. Add turmeric / powder and salt. When the oil separates from the masala, add Cut pieces of Chicken and cook for about 5-6 minutes.
Garnish with coriander leaves and serve.