Kori ghassi (original)

I have already posted kori ghassi recipe beforekori ghassi in a jiffy,but that was the short cut version,This is the original version, this is how my mom makes kori ghassi.Every one has their own way of making it,but this is the one I have been having for a very long time and haven't liked kori ghassi any other way.

I would like to thank my mom (who I think is the best cook)for helping me in this recipe and for sharing it with others.

In this picture kori ghassi is served with pundi



ingredients

1 kg  chicken medium size pieces
1 onion thinly sliced
2 onion chopped
1tsp poppy seeds (khuskhus)optional
3 cloves
1inch  cinnamon
2 cups scraped coconut
8 long red chillies,roasted (for color)
6 small red chillies,roasted (for spice)
1/2 tsp turmeric
3 tsp coriander seeds(roasted)
1/4 tsp cumin seeds (roasted)
15 peppercorns (roasted)
1/2tsp fenugreek seeds (roasted)
5 cloves of garlic ,with skin(Indian small garlic)
marble sized tamarind
5 tbsp ghee
2 tomatoes finely chopped
2 cups coconut milk(optional) can use water instead
salt to taste
method

Place a thick bottom pan on medium flame,add 2 tbsp ghee,then add in 1 sliced onion, poppy seeds,cloves and cinnamon.Fry till onion turns golden brown.Now add the coconut, fry for 3 minutes,now add turmeric powder and fry till the coconut looks little dry and slightly red,around 8 minutes. Add in the red chillies long and small, coriander seeds, cumin seeds, peppercorns, fenugreek seeds,garlic and tamarind and roast for 3 more minutes. it will look like this picture