Coconut Chicken Curry
1kg chicken, cut into bite size pieces
1 cup coconut milk
2 big onions, finely chopped
15 curry leaves
2 tbsp poppy seeds paste
2 tbsp coriander paste
1 tbsp red chili paste
2 tbsp oil
1 ½ tsp salt
1 cup water
Heat the oil in a saucepan. Fry the onions for about 5 minutes or until browned.
Add the curry leaves and fry for 1 minute.
Put all the spice pastes in the pan and cook for 5 minutes stirring occasionally.
Add the chicken and water. Bring to a boil, reduce heat and cook for 5 minutes.
Then add the coconut milk and cook for about 10-15 minutes or until chicken is cooked thoroughly.
Remove from heat and serve.