The unique blend of coconut milk and tamarind juice is the speciality of this favourite South Indian dish.

Ingredients:

Chicken 800 gm, skinned

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Turmeric powder ½ tsp

Lemon juice 1 ½ tbsp

Mustard seeds ½ tsp

Curry leaves 10 – 12

Garlic 3 – 4 cloves, chopped

Onion 1 medium, finely chopped

Tamarind pulp 1 ½ tbsp

Fresh coconut milk ½ cup

Oil to temper

Salt to taste

Grind Ingredients:

Grated Coconut 1 cup, dry roasted

Cumin seeds 1 tsp

Black peppercorns 8 – 10

Coriander seeds 2 tsp

Fenugreek seeds ¼ tsp

Dried red chilli 4

Onion 1 medium, chopped

Oil to temper

Recipe:

- Mix chicken pieces with garlic paste, ginger paste, turmeric powder, lemon juice and salt to taste. Set aside to marinate.

- In the meantime, heat some oil in a pan. Temper cumin seeds, black peppercorns, coriander seeds, fenugreek seeds and dried red chilli.

- Place roasted grated coconut into a blender together with the tempered spices, chopped onion and enough water to blend into a smooth paste.

- Separately, heat 2 tablespoons of oil in a deep pan or skillet. Temper mustard seeds and curry leaves.

- Stir in chopped garlic and finely chopped onion. Fry until the onion is golden brown.

- Add in the marinated chicken and mix well.

- Add the ground coconut paste and stir well. Add enough water to submerge the chicken mixture. Bring to boil.

- Add tamarind pulp and fresh coconut milk. Mix well and let boil.

- Add salt to taste. Cook until chicken is tender.

- Serve hot with roti or your favourite rice dish.