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1/4 cup canola oil 3 dried red chilies, broken into pieces 3 teaspoons coriander seeds 1 1/2 teaspoon cumin seeds 1 1/2 inch piece ginger, peeled and chopped 9 medium garlic cloves, peeled and chopped 3 medium onions, peeled, quartered lengthwise and sliced very thinly 2 1/4 pounds deboned, skinned chicken, preferably dark meat, cut into 1 to 2 inch pieces 1 1/2 teaspoon turmeric 2 1/4 teaspoons cayenne mixed with paprika, proportion to suit your taste for heat Salt to taste (approximately 1 1/2 teaspoon) 1/3 to 2/3 can coconut milk 3 medium potatoes, cut into 3/4 inch cubes A few curry leaves Ball of tamarind pulp the size of a large lemon, dissolved in warm water and strained
Methods/steps
In a small saucepan, heat 1 tablespoon oil.
When hot, add chilies, coriander and cumin seeds.
Fry for 10 to 15 seconds. Add ginger and garlic and fry for about 30 seconds.
Transfer mixture to a blender and puree to a thick paste, adding water if necessary.
In a large pot, heat 3 tablespoons oil. When hot, add onions and saute at medium to high heat until slightly brown, about eight to ten minutes.
Raise heat to high, wait for 1 to 2 minutes until pot is very hot, add chicken and stir-fry until chicken is browned.
Reduce heat to medium, add all spices and salt. Stir for three to four minutes and add coconut milk. Bring mixture to a boil (add up to 1/3 cup water if there is not enough liquid).
Reduce heat, add potatoes, cover and simmer slowly for 20 to 25 minutes or until chicken is tender.
Add curry leaves and tamarind during last five minutes.
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Recipe reproduced with permission from : http://selfstyledchef.blogspot.com/