Chettinad chicken curry

Ingredients:

8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1 teaspoon(s) each of red chilli and turmeric powders
2 teaspoon(s) lemon juice
2 tablespoon(s) oil
2 cup(s) water
salt to taste

For the Paste:
2 teaspoon(s) poppy seeds (khus khus)
6 whole red chillies
6 tablespoons grated coconut (optional)
1 teaspoon(s) each of coriander, cumin and fennel seeds
1" piece cinnamon broken
2 cloves and green cardamoms each
2 teaspoon(s) each of chopped ginger and garlic

Start:

In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.

Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
Add the chicken and mix well. Cook on medium level for about 5 minutes.
Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.

Note: Curry leaves are must for this dish.