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Chicken Curry with Coconut and Tomatoes
This dish was inspired by chicken Chettinad, a robustly spiced curry from southern India made with chilies, poppy seeds and coconut. To grate the tomatoes, first cut them in half. Place the cut side of each half against the large holes of a box grater and grate until you're left with just the skin; discard the skin. If you like, garnish the dish with cilantro and serve with lemon wedges and basmati rice or naan.
cup unsweetened shredded coconut, finely chopped
tablespoons poppy seeds
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