Chicken ellu curry

1 kg Chicken thigh fillets
½ lemon juiced
4-5 Medium sized onions, finely chopped
6-8 Medium sized tomatoes, coarsely chopped
2 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Chilli powder
2 tbsp Coriander powder
1 tbsp Turmeric powder
½ tsp whole aniseed
3 cm Cinnamon quill
3 Green cardamom pods.
5 Cloves
100 ml coconut milk
1 tbsp crushed black pepper
2 sprigs fresh curry leaves
150 ml vegetable oil
Salt to taste

Sesame masala

1 tbsp Black sesame
2 whole dry chilli
4 whole cloves fresh garlic
- Dry roast them together in a wok or heavy frying pan on medium heat till they are light golden and fragrant. Grind to a fine powder and use in the chicken curry.

Clean the fillets of chicken and cut into 1 inch dices. Marinate in lemon juice ginger and garlic paste and keep aside refrigerated.
Heat oil in a pan, crackle aniseed, cinnamon, cardamom and cloves, and immediately add the chopped onions.
Saute the onions till golden brown
Add salt, chilli powder, coriander powder, turmeric powder, crushed black pepper and fresh curry leaves over a low heat and saute.
When the oil leaves the side of the pan, add the chopped tomatoes, stir for a while and then add the chicken.
When the chicken is cooked, add the sesame masala and coconut milk.
Serve hot with rice.