1kg chicken, cut into serving size pieces, either on or off the bone
2 tsp cummin seeds
1 tsp peppercorns
1 tsp turmeric
5 green chillies, de-seeded
6 cloves garlic
1 inch piece ginger
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
'instant' e.g Tamcon
1 cup coconut milk
salt and vinegar to taste
Grind the spices and finely chop the onion, chillies, garlic and ginger.
Fry the onion until brown. Add the garlic, ginger and green chillies. Cook for
a minute or so. Add the ground spices, followed by the chicken.
Fry until the chicken has browned then add about 1/2 cup of water, the salt, tamarind and
vinegar. Cover and cook until chicken is tender.
Add the coconut milk an simmer, uncovered, until the sauce thickens.
Serve with rice
Posted By: Kevin Gomes, Vasco.