Chicken Korma

Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces 2. Soak poppy seeds in 1 cup warm water for 10 minutes 3. Grind soaked poppy seeds with deseeded red chilies, coriander seeds, cummin seeds, garlic, green cardamom and grated coconut 4. Heat oil in a pan. Add sliced onions and cook till they are transluscent. Add Ginger Paste and stir for 15 seconds 5. Add chicken pieces and cook on high flame for 5 minutes stirring constantly. Make sure not to colour the chicken 6. Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil. Reduce flame and add beaten Curd/Yogurt. Simmer for 5 minutes 7. Finish with fresh cream.