Iraichi mulugu

 Ingredients

250 gm Chicken (medium)

50 gm Coconut 

2 nos Red chillies

10 gm Coriander

3 nos Peppercorns

10 gms. Cumin

30 gm  Red onions

2 gm. Turmeric

1.5 cm. Cinnamon

2. Cloves

1 tsp Fennel

2.5cm.  Ginger

1 tsp. Coconut oil

1 no Green chillies

Curry leaves

Salt 

15 gm. Tamarind

For tempering

1 tsp Ghee

1 tsp Oil

1/2 tsp Mustard seeds

1 mo Red onion

Curry leaves

Method

1. Heat frying pan. Add oil and fry red chillies. When lightly fried, add coriander, pepper, cumin, half of the red onions (sliced) and tur-meric. Fry. Remove. 

2. Add cinnamon, cloves and fennel in the fry-ing pan while still hot and toss. 

3. 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-fourths done.

 4. 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 ten-

der. There should be plenty of gravy. Remove from fire. Temper. 

5. To temper, heat ghee and oil. Add sliced onion. When it browns, add mustard seeds and curry leaves. When seeds crackle, pour over curry and mix well.