Instructions

1. For curry paste: Fry coriander seeds, cumin seeds, mustard seeds, fennel seeds, black peppercorns and cinnamon for 3 minutes or golden brown.
2. Add turmeric, paprika and red chilli to the above and blend to a smooth powder and add salt.
3. Add grated ginger, garlic, tomato purée, vinegar and mix well.
4. After using the required amount of curry paste, the rest of it can be stored in air tight jar by covering it with oil in refrigerator.
5. Chicken Madras: Mix chicken, lemon juice and Garam masala and salt and set it aside.
6. Heat oil in a deep bottomed vessel on medium heat. Add onion and fry until golden brown.
7. Add chicken to it and fry for 5 minutes.
8. Add the curry paste and cook for a couple of minutes.
9. Add the tomato and coconut and cook until the chicken is soft and tender.
10. Garnish with coriander leaves.