Chicken with Thick Gravy

• Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
• Salt
• Fresh grated coconut- 2 cups
• Medium onion- 2 (chopped)
• Grated ginger- 1inch piece
• Garlic- 4 cloves (crushed)
• Mustard seeds- 1/4 tsp
• Fenugreek seeds- 1/8 tsp
• Dried red chilies- 6
• Coriander seeds- 2 tsp
• Cumin seeds- 1/2 tsp
• Cinnamon- 1 piece
• Cloves- 2
• Black peppercorns- 1/8 tsp
• Turmeric powder- 1/2 tsp
• Tamarind paste- 2 tsp
• Curry leaves- 10
• Oil- 5 tablespoons

Soak 1 cup of the grated coconut in 1 cup of warm water for 30 minutes and grind it in a blender. Strain and reserve the liquid. Then add 2 cups of water to the same coconut and grind. Strain and reserve the liquid separately.

Heat 1 tablespoon of oil in a pan and fry the remaining grated coconut for 5 minutes over low heat. Remove and keep aside.
Add another tablespoon of oil in the same pan and fry the red chilies, cinnamon, cloves, coriander, cumin, mustard, fenugreek, peppercorns & turmeric for 1 minute.
Grind these fried spices with fried coconut, tamarind & half of the chopped onions in 1/2 cup of second part of the coconut milk. Grind it into a smooth paste.

Heat oil in a large pan and fry the remaining onions until golden and add the ground spice paste with little water and fry for 3 minutes. Then add the chicken pieces and fry for few more minutes. After that add the second part of coconut milk and salt. Add 1 cup of water. Cook over low heat, until the chicken is 3/4 cooked. Then add the first part of the coconut milk and curry leaves and boil for 5 minutes. Serve hot.