Chicken Roti From India - cooking recipe

Ingredients

5 dried red chile peppers, chopped
1 teaspoon coriander seeds
2 teaspoons chili powder
1 teaspoon poppy seeds
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ground cardamom
1 teaspoon anise seeds
3 green chile peppers, chopped
1 1/2 tablespoons tamarind pulp, seeded
1 slice fresh ginger root
1 teaspoon dried cilantro
4 tablespoons olive oil
2 onions, chopped
3 1/2 pounds shredded chicken meat
1/2 cup fresh shredded coconut

Preparation

To Make Ground Masala: In a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. Set aside.
Heat oil in a large skillet over medium heat and saute onions until brown. Add ground masala paste and saute 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 and juices run clear. Bring all to a boil, boil for 1 minute, then remove from heat. Garnish with shredded coconut and serve.