Chettinad chicken curry

Chettinad chicken gravy..got from yummy tummy.
• Ingredients:
• 1/2 kg Chicken
• 1 Onion (chopped)
• 1Tomato (chopped) plus 1 tomato puréed.
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chill powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• Oil and Salt as required

Roast and make a paste of:
• 5 Red Chillies
• 2 tsp Coriander seeds
• 1 inch Ginger
• 7 Garlic (small)
• 2 inch Cinnamon
• 2 Cardamoms
• 1 tsp Peppercorns
• 5 Cloves
• 4 tsp Coconut (grated)
• 5 Curry Leaves
How to make Chettinad Chicken Kulambu:
• Marinate the chicken in turmeric powder and salt keep aside for five minutes.
• Roast the red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, peppercorns, cloves, curry leaves and grated coconut in a pan with a little oil. Wet grind to a fine paste.
• Heat oil in a pan and add mustard seeds, cumin seeds and fennel seeds.
• Once it splutters add onion and fry till it becomes golden brown in color.
• Add tomatoes and fry till it becomes soft.
• Add coriander powder, turmeric powder, chili powder and fry for 3 to 5 minutes.
• Add the finely ground paste and fry for 2 to 3 minutes.
• Finally add the marinated chicken, salt and water.
• Cover, the pan with a lid and cook for about 20 minutes or till the chicken pieces are cooked.
• Garnish with fired curry leaves and coriander leaves.