This is a recipe from the West coast of India and although full of spices is an aromatic curry rather than a hot curry. I serve it with fried pineapple sprinkled with black pepper and lots of steamed white rice.
Cut chicken into serving pieces, I try to make them about 5cm square.
Heat 1 tablespoon ghee in a frying pan and fry the red chillies and all the dry spices until fragrant and then add the coconut, the garlic and the onions fry for a little bit longer, just enough to soften the onion. Grind all the ingredients in a blender, till they become a smooth paste. Add a bit of water, if necessary, to stop the paste from sticking to the sides of the processor.
In a thick bottomed pot heat the remaining 2 tablespoons ghee, add the spice paste and fry well. Add in the chicken, mix well with the paste and put in 250ml water or until chicken is just covered. Bring to a boil then cover and cook until chicken is fully cooked and the sauce is thick. Add more water if necessary during cooking. Lastly add the tamarind pulp, taste and adjust seasoning.