Iraichi mulugu

Ingredients	For 6 to 8
Chicken (medium)	1
Coconut (large)	1
Red chillies	10
Coriander	15gms
Peppercorns	2 – 3
Cumin	a pinch
Red onion	40gms
Turmeric	2gms
Cinnamon	2.5cm ( ½ “) piece
Cloves	2 - 3
Fennel	½ tsp
Ginger	2.5 cm ( ½ “) piece
Coconut oil	1 tsp
Green chillies	2 – 3
Curry leaves	a few
Salt	to taste
Tamarind	a small ball
For tempering :
Ghee	15gms
Oil	10ml
Mustard seeds	1 pinch
Red onion	1
Curry leaves	2 springs

Heat frying pan. Add oil and fry red chillies. When lightly fried, add coriander, pepper, cumin, half of the red onions (sliced) and turmeric. Fry. Remove. Add cinnamon, cloves and fennel in the frying pan while still hot and toss. Grind the spices to a fine paste. Now clean and joint chicken. Smear with ground spices. Add half the coconut sliced, sliced ginger, green chillies, remaining onions (sliced), salt, curry leaves and water to cover and cook till three-fourth done. Fry remaining coconut and grind to a fine paste. Soak tamarind in a cup of water and extract juice. Mix ground coconut in tamarind juice. Add to curry and cook till chicken is tender. There should be plenty of gravy. Remove from fire. Temper. To temper, heat ghee and oil. Add sliced onion. When it brown, add mustard seeds and curry leaves. When seeds crackle, pour over curry and mix well.