CHETTINAD CHICKEN CURRY

• ½ kg chicken (curry cut)
• 2 tbsp GREENSFUD Coconut oil
• ½ cup GREENSFUD Red onion flakes
• 2 sprigs curry leaves
• 1 ½ cups tomatoes (finely chopped or pureed)
• 1 GREENSFUD Bay leaf

For marination

• ¼ tsp GREENSFUD TURMERIC POWDER
• ½ tsp GREENSFUD CHILLI POWDER
• 1 tbsp curd or yoghurt (helps tom keep the chicken soft)
• 1 tbsp ginger garlic paste (or 4 garlic cloves + 1-inch ginger)
• ½ tsp GREENSFUD HIMALAYAN PINK SALT

For Chettinad masala

• 1 tbsp GREENSFUD POPPY SEEDS
• ¼ cup coconut (grated, fresh or frozen)
• 1 tbsp GREENSFUD CORIANDER SEEDS
• 1 tsp GREENSFUD FENNEL SEEDS
• ¾ tsp GREENSFUD CUMIN
• ½ tsp pepper corn
• 1 tsp GREENSFUD CHILLI POWDER
• 3 GREENSFUD CARDAMOM
• 4 Cloves, 1-inch GREENSFUD CINNAMON STICK