Ingredients:
750 gms. chicken (medium pieces)
1 “ cinnamon
1 tsp. Badi saunf (fennel seeds)
10 curry leaves
3 medium onions (sliced)
½ tbsp. ginger paste
½ tbsp. garlic paste
2 tsp. coriander powder
1 tsp. turmeric powder
2 tbsp. red chilly powder
1 cup thin coconut milk
½ cup thick coconut milk
3 medium tomatoes (chopped)
1 tbsp. tamarind pulp
1 ½ tbsp. oil / ghee
1 tbsp. chopped coriander leaves
Salt to taste.

Method:

Heat oil in a thick bottom pan. Add cinnamon & badi saunf, fry until you get the good aroma, now add the curry leaves along with sliced onions and   fry until onions are golden brown. Now add ginger & garlic paste and keep frying for a minute.  Add chilly, coriander & turmeric powders. Continue frying for a  minute and then  add  tomatoes and salt as per taste and fry till it turns pulpy.  Add the chicken, mix well and fry till the oil rises up.  Now add the thin coconut milk & cook the chicken till tender on low heat. Add little water if required.  When the chicken is tender add the tamarind pulp along with thick coconut milk. Cook for another  2 minutes, garnish with coriander leaves and serve hot with steamed rice or bread of your choice.

Editor’s Note:  To Prepare coconut milk.

Option 1: Coarsely grind 2 cups of grated coconut with little water.  Transfer this mixture into a  muslin cloth. Squeeze and extract the thick coconut milk.  Now add one cup of warm water to the residue of the coconut and extract the thin coconut  milk.

Option 2 : You can use the ready made coconut milk powder available in the market.

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