Coorg chicken curry

Ingredients:
1/2 lb chicken pieces
1 tea spn red chili powder
1/4 tea spn turmeric
powder
1/2 tea spn coriander
seeds
1/4 tea spn cumin seeds
2 piece cinnamon
4 cloves
1/2 tea spn poppy seeds
7-8 strands coriander
leaves
1/2 tea spn chopped garlic
1/2 tea spn chopped
ginger
2 green chilies
1/2 cup chopped onion
1/4 cup chopped tomato
1/2 cup fresh/frozen
coconut
Oil
1/4 tea spn tamarind extract or 2 pieces of tamarind soaked in warm water
Salt
Method:
Apply red chili powder and turmeric to chicken pieces and leave it aside.
Grind together coriander-cumin seeds, ginger-garlic, green chilies, coriander seeds, cloves, cinnamon,
poppy seeds. This is called raw masala.
Roast (without oil) coconut till it turns slightly brownish. Grind it to a smooth paste.
Heat a little oil and fry onions. When they turn slightly brownish, add tomatoes and fry for sometime. Now
add raw masala and fry till the raw smell goes off and a nice aroma comes out of it. Now add the chicken
pieces, salt and fry for about 5mins. Add 2 cups of water cover and cook till chicken is tender.
Add the ground coconut, tamarind extract and cook for about 7-8 mins till the curry thickens.
Serve hot. I served it with yellow flavored rice and chapathis.