Xacuti

Method

Dry roast the coriander seeds, cumin seeds, cloves, black cardamom, dried chillies, peppercorns and cinnamon stick in a heavy pan for 2-3 minutes until fragrant, then grind to a fine powder. Blend the roasted coconut, peanuts, garlic, ginger, ground spices and turmeric with 100ml water into a smooth paste. Heat oil in a large heavy-bottomed pan and fry the sliced onions until golden brown. Add the chicken pieces and cook for 5 minutes, stirring occasionally. Pour in the spice paste and cook for 3-4 minutes, stirring constantly to prevent sticking. Add the tamarind paste and coconut milk, then bring to a simmer and cook covered for 25-30 minutes until the chicken is tender and cooked through, stirring occasionally. Season with salt to taste and serve hot with rice.