Soak a tablespoon of poppy seeds in water for 10-15 minutes. Drain and add to the blender with a large spoonful of coconut (grated/chunks), a couple of green chillies, a few cinnamon sticks and cardamon, and grind. Set aside.
Fry a chopped onion with a spoonful of ginger garlic paste in a little mustard oil. Add chicken pieces (750g) and a spoon each of cumin and coriander powder along with salt and turmeric. Add the poppy seed/coconut paste. Add a little water to allow for simmering, and maybe a spoon or two of cashewmeal as a thickening agent. Cook until the chicken is done. Serve traditionally with a garnish of cilantro, over fresh basmati rice. Enjoy!
