Preparation:
Grind the spices and finely chop the onion, chiles, garlic and ginger. Fry the onion until brown. Add the garlic, ginger and green chiles. Cook for a minute or so. Add the ground spices, followed by the chicken. Fry until the chicken has browned then add about 1/2 cup of water, the salt, tamarind and vinegar. Cover and cook until chicken is tender. Add the coconut milk an simmer, uncovered, until the sauce thickens. Serve with rice |