To make the masala: In a small frying pan, sauté the chilli flakes, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and aniseeds. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.
Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.
Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Garnish with shredded coconut and serve.
It is a little work to make the masala but it is worth it. I added orange juice to it and made it with salmon instead of chicken. Great tangy/spicy taste and flavour!! - 08 Oct 2008
This recipe went over well with my family, it was nice to have a sandwich with a little zip to it. - 08 Oct 2008
This recipe was very time-intensive and expensive, considering the exotic spices and mortar & pestle that I had to buy. Nonetheless, I think it was definitely worth it. The fresh-ground spices resulted in a huge burst of flavour. I served the mixture in parathas (bought frozen from the Indian grocer). It would also be great over rice. Any suggestions as to how to make without the tamarind pulp? I am moving soon and it might be hard to find - it's also kind of annoying because it is only sold in big packages and I don't use it for anything else. - 08 Oct 2008