| Serves: 4
Cooking time (approx.): minutes
Style: South Indian (Mangalore) Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
1 coconut grated
8 whole red chillies roasted
1 teaspoon(s) each of cumin seeds and black peppercorns roasted
2 green chillies
1 tablespoon(s) coriander seeds roasted
1 tablespoon(s) tamarind paste
8 garlic flakes
1" piece ginger
1" piece cinnamon broken
2 cloves
1 green cardamoms
½ teaspoon(s) turmeric powder
2 medium onion(s) finely chopped
½ teaspoon(s) fenugreek seed powder
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
finely chopped fresh coriander leaves to garnish
Grind together all the ingredients except half the onions and fenugreek seed powder to a fine paste. - Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the fenugreek seed powder and the remaining chopped onions. Fry till the onions are light brown in color. Add the ground paste and saute on medium level for about 3 minute(s) or till it is aromatic.
- Add the chicken pieces and salt to taste. Add water according to the consistency desired and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves. TIP: - If it is difficult to obtain fresh coconut, it can be substituted with desscicated coconut shavings. Soak the shavings in little hot water for some time before use.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti). | 
