Mangalorean Chicken Curry

1, Medium chicken, cleaned and cut
2, 1 Coconut grated
3, 20 Red chillies
4, 2 Tablespoon coriander seeds
5, 1 1/2 teaspoon jeera (cumin )
6, ¾ Teaspoon methi seeds
7, A pinch of ajwain ( optional )
8, 1 Teaspoon peppercorns
9, Ghee for frying
10, 7-8 Flakes of garlic
11, 1 Teaspoon turmeric powder
12, 1 tablespoon Tamarind paste
13, 2 Onions, chopped
14, 1 Chopped fried onion
15, Salt to taste
16, 1 Tablespoon butter
17, Water ? 1 cup ( 125 ml )
18, 2 Teaspoon chopped coriander leaves for garnishing

Roast the grated coconut till brown.Fry ingredients from 3 to 8 separately in a little ghee. Then grind all the ingredients from 3 to 12 with coconut until very fine.

Put 2 tablespoon ghee in a vessel. Add chopped onions and fry till brown. Then add clean and cut chicken. Saute slowly for 2 minutes.

Add chopped fried onion, salt and butter and fry it on a slow flame for 10 minutes.

Add the ground coconut masala and 1 cup ( 125 ml ) of water and boil it till cooked. Garnish with chopped coriander leaves. Serve with rice.