Chettinad-Style Chicken

2 ¼ pounds skinless, boneless chicken breast, cut into bite-sized chunks

1 teaspoon turmeric

salt to taste

¼ cup vegetable oil

2 teaspoons poppy seeds

2 teaspoons whole black peppercorns

2 teaspoons fennel seed

2 teaspoons coriander seed

1 teaspoon cumin seed

3 large onions, minced

4 green chile peppers, chopped

2 sprigs fresh curry leaves

1 tablespoon ginger paste

1 teaspoon garlic paste

1 cup chopped fresh tomatoes

½ cup water

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.