Chicken Kuzhambu / Chicken curry (Madurai, Trichy and Ponnamaravathi Special)

• Marinate 500 gm of small pieces of chicken with bone with a little salt, turmeric powder, chili powder, chicken masala and lemon juice.
• Roast ½ tsp each of poppy seeds (kasa kasa), black pepper, fennel and qty four red chili.
• Grind to powder in a mixer-grinder.
• Fry a chopped onion, a chopped tomato, three green chili and four cloves of garlic and a small piece of ginger in a tbsp of oil.
• Add this with the powder in mixer-grinder and grind well.
• Add 3 tbsp of grated coconut and grind further.
• Heat 2 tbsp of oil in a cooker. Add a cinnamon stick and 3 cardamoms for seasoning.
• Add the grinded mixture and fry for about 5 minutes with occasional stirring.
• Add the marinated chicken, required salt and stir.
• Add water as required.
• Pressure cook for about 4 or 5 whistles.
• Garnish with coriander leaves.
• Serve hot with rice, biriyani, idly, dosa or paratha.