Ingredients:

• 2 lb – chicken, cut into small pieces
• 1 – large onion, chopped finely
• A sprig – Curry leaves
• A small Lemon sized ball – Tamarind
• Salt to taste
• Chopped Coriander leaves – garnish
• Roast the following and powder:
• 6 – Kashmiri chillies
• 1 tsp – Coriander seeds
• 1/2 tsp – Fenugreek seeds
• 1 tsp – Cumin seeds
• 1 tsp – Black Peppercorns
• 1 tsp – Turmeric powder
• 1/2 tsp – Cloves
• 1/2 tsp – Mustard Seeds
• 4 Cloves – Garlic
• 1 small piece – Ginger
• Blend to a coarse paste:
• 1 cup – coconut, shredded
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – Cumin seeds
• 3 Cloves – Garlic
• 1 stick – Cinnamon

Method:

1. Smear salt on the chicken and marinate it in the powdered masala for about 1 hour.
2. Extract juice from the tamarind by immersing it in hot water for about 10 mins.
3. Heat 2 tbsp of oil/ghee in a non-stick pan and fry the chicken pieces. Drain and set aside.
4. Heat some more oil, if needed, in the pan and add the curry leaves, mustard and onion.
5. When the onion turns transparent, add the ground coconut masala and fry for about 10 mins until the masala is dry and the oil starts separating from the masala.
6. Add the reserved chicken pieces and the tamarind water to the coconut. Mix well and simmer till the water content reduces and the chicken is done.
7. Garnish with chopped coriander leaves.

Recipe courtesy of Sunita