Sindhi Curried Chicken

Curry

2	Tomatoes, chopped
1 tsp	Poppy seeds
6	Cloves, whole
1 ½ kgs	Chicken, in portions (Main)
1 Tbsp	Garlic, crushed
1 Tbsp	Fresh ginger, grated
3 Tbsp	Mint, chopped
2 Tbsp	Canola oil
2	Onions, chopped
1 tsp	Coriander seeds
½ tsp	Cumin seeds
6	Black peppercorns
1 Tbsp	Sugar
½ cup	Water

Marinade

½ tsp	Salt
½ tsp	Chilli powder
½ tsp	Garam masala
½ tsp	Ground turmeric
1 cup	Lemon juice

Directions

1. Combine the marinade ingredients. Place the chicken in a plastic bag. Add the marinade, moving the chicken around to coat evenly. Refrigerate for at least one hour.
2. Heat the oil in a non-stick frying pan. Add the cloves, peppercorns and seeds. Add the onions and cook, stirring, until tender. Puree in a blender with the tomatoes, mint, garlic and ginger.
3. Wipe the pan clean and sprinkle evenly with the sugar. Pan-fry the chicken until lightly coloured. Add the puree and water. Cover and simmer gently until cooked, about 30 minutes.