soak tamarind in 1/4 Cup water for 20 minutes Squeeze the Pulp and discard waste
marinate chicken with turmeric and half teaspoon salt for 20 minutes
roast fenugreek seeds until golden brown
add all whole dry spices roast over low heat until aromatic keep it aside
In the same pan, melt ghee, add 1 small onion and garlic . Saute until onions are translucent
allow mixture to cool completely
Grind coconut with spices and onions garlic and adequate water to form a smooth paste
heat oil in a pan add onions and saute until golden brown
Add marinated chicken and stir fry for 2-3 minutes over high heat
Cover and cook for 5-6 minutes stirring occasionally
Add ground paste, curry leaves and salt. Mix well
Cover and cook for 7-9 minutes stirring occasionally
Add tamarind pulp, water and check for salt
Cover and cook until chicken is cooked
Add coconut milk and stir. Do not cook after adding coconut milk
Garnish with fried curry leaves and serve hot with steamed rice or chapatis
