Chettinad-Style Chicken

Rub the chicken pieces with the turmeric and salt. Set aside.

Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds peppercorns fennel seed coriander seed and cumin seed in the hot oil until they just begin to change color; remove from the skillet keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.

Add the onion green chile peppers curry leaves ginger paste and garlic paste to the remaining oil; cook until the onions are golden brown 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture cover and cook until the chicken is no longer pink in the middle and the juices run clear about 30 minutes. Serve hot.