1. Heat 2 tsp of oil and roast red chilies, coriander, cumin and fenugreek.
2. Add onion and garlic, fry till light brown.
3. Cool and grind with cashew nut and coconut to a very smooth paste.
4. Heat ghee or oil in a kadai. Add mustard.
5. When it splutters, add curry leaves, onion and ginger.
6. Fry till onion is golden brown.
7. Add green chili, fry gor few seconds.
8. Add chicken, 1 cup of water and salt.
9. Cover and simmer till the chicken is cooked.
10. Add the ground paste and more water if needed to get creamy pouring gravy.
11. Simmer for 3 more minutes.
12. Serve hot with steamed rice.
13. This is a curry with lightly spiced smooth pouring gravy.

Serves: 4 to 6