South Indian Chicken Curry

• 2 pounds Chicken
• 1/2 cups Plain Yogurt
• 1 teaspoon Coriander Powder
• 3 teaspoons Chili Powder, Divided Use
• 2 Tablespoons Ginger-garlic Paste, Divided Use
• 1/2 cups Shredded Dry Coconut, Unsweetened
• 2 Tablespoons Poppy Seeds
• 1 teaspoon Turmeric
• 4 whole Cloves
• 2 whole Cardamom
• 2 Tablespoons Oil
• 2 whole Yellow Onions
• 1 cup Water
• 2 teaspoons Salt
• 1/2 whole Lemon, Juiced
• 1/2 cups Coriander Leaves Chopped

1. Clean the chicken and marinate with yogurt, coriander powder, 1 teaspoon chili powder and 1 tablespoon ginger-garlic paste for at least 30 minutes.
2. Make a smooth masala paste of remaining ginger-garlic paste, shredded coconut, poppy seeds, turmeric, remaining chili powder, cloves and cardamom with a few tablespoons water.
3. Heat oil in a pan and add the onions.
4. Fry until they start turning color and add the masala paste.
5. Fry until the color and aroma change.
6. Add the chicken with the marinade, mix well.
7. Add the 1 cup of water, cover with a lid and cook on medium heat until the chicken is done and the gravy thickens.
8. Add salt, lemon juice and coriander leaves; mix well.
9. Remove from heat and serve hot with rice or roti.

chicken, yogurt, coriander powder, chili powder, gingergarlic, coconut, poppy seeds, turmeric, cardamom, oil, onions, water, salt, lemon, coriander

Taken from tastykitchen.com/recipes/main-courses/south-indian-chicken-curry/ (may not work)