Manglorean chicken curry

• 1 kg Chicken cut into medium size pieces
• 4 short dry chillies
• 4 long dry chillies
• 1 tbsp. coriander
• 1 tsp jeera
• 1/2 tsp peppercorns
• 1/2 tsp mustard
• 2 medium size onions (for grinding)
• 1 medium onion sliced (to be boiled along with the chicken)
• 1 small onion for tempering/tadka
• 5 cloves of garlic
• 1/2 a coconut grated
• Milk of 1/2 coconut (optional - only if you wish to eat a gravy which tastes strongly of coconut milk)
• 1 small ball of tamarind
• 1 tsp garam masala powder

Method:
1. Dry roast the ingredients (dry chillies, coriander, pepper, mustard, jeera, onions, garlic) one by one on a hot pan. Powder the dry ingredients (minus the onions & garlic) first if you are using a mixer grinder and then add the onions, garlic, grated coconut, tamarind & garam masala. Grind to a fine paste using a little water

2. Boil the chicken with 1 onion sliced (toss it in the pan with the chicken, no need to fry it first & all that jazz) and salt and a little water if required. Cook until chicken is done.

3. Add the ground masala to the chicken & bring it to a boil.

4. Heat a small pan, add ghee and when its smoking hot toss in the 1/2 sliced onion, reduce the flame to avoid burning. This is the Tadka/Tempering - Add this to the chicken gravy and serve hot