Coconut Chicken Curry- Murgh Masala

Ingredients
1 pound chicken
1 medium sized onion finely diced
1 teaspoon ginger garlic paste
5 teaspoons dried coconut flakes
2 teaspoons kuskus seeds (poppy seeds)
3 teaspoons yogurt
2 teaspoons chicken masala
1 teaspoon chili powder/ paprika
Pinch of turmeric
Salt to taste
Cooking oil
For garnish: chopped coriander/ cilantro and piece of lemon

Procedure:
1) Take some cooking oil in a sauté pan and fry the onions with the ginger garlic paste. When onions are caramelized, remove from heat and puree the mixture.
2) Roast the coconut flakes and the kuskus seeds on a medium flame. Make a paste of them together with some water and keep aside.
3) Take some oil in a cooking pan and add the onion paste to it. Fry the paste for a minute or two on a medium flame.
4) Add the coconut/ kuskus paste and fry for another minute
5) Add chili powder, turmeric, salt and garam masala and sauté the mixture for 2 minutes.
6) Add chicken and sauté for two minutes. Add enough water to cook the chicken and let the chicken cook on a medium flame with a lid covered.
7) Once the chicken and curry are cooked, remove the lid and let the excess water evaporate on a high flame.
8) Once the curry is thick in consistency, add the yogurt on a medium flame with continuous stirring.
9) Transfer the curry into a serving bowl and garnish with cilantro and cut lemon.

Cooking time: 35 mins
Serves: 2 to 3