Verusenaga Kodi Kura (Chicken Curry in Peanut paste)

Masala Paste - Dry roast 5-6 Dry Red Chilies, 1 tbsp of Poppy Seeds, Fistful of Peanuts and 1 tbsp of White Sesame Seeds and grind them into powder.

Curry - Heat 2 tbsp of Oil in a pan, add and sauté 2 medium chopped Onions, 4 slit Green Chillis, a tbsp of Ginger Garlic Paste till translucent for 4 minutes on medium heat. Add a Kg of cleaned , diced Chicken pieces and cook on high heat for 5-6 minutes, mixing once in a while. Add ½ tsp of Turmeric Powder, 1 tbsp of Coriander Powder, ¼ tsp of Cumin Powder, 1 tsp of Red Chili Powder, Salt to taste and mix well. Add the ground masala paste and a cup of Tomato Puree and mix. Reduce heat to medium, cook without lid for 7-8 minutes. Add ½ cup of Water and cook covered for 20-25 minutes or till the chicken is cooked. Add the a cup of Coconut Milk and cook without lid for a few minutes till you get the desired gravy consistency. Finally add a tsp of  Garam Masala Powder, mix well. Remove from heat into a serving bowl and garnish with Lemon Juice,Curry leaves sauteed to crisp or Coriander Leaves.

Serve warm with steamed rice or rotis.