Chicken Fry

Ingredients:
Chicken - 1 kilo - cut in 1 inch pcs
Onions - 2 large - finely chopped
tamarind pulp - 3 table spoons
dessicated coconut ground with garam masala, (dhania)coriander powder + chilly powder(1 table spoon)
ginger garlic paste - 3 table spoons.
salt - to taste
oil - three table spoons
pepper corns - tea spoons. (if you like hot a table spoon)

Method:
1. Take chicken in a bowl and clean it gently with water. Mix salt, ginger garlic paste and put it on a stove. Boil chicken till done. Might take about 15 mins.Keep it aside. Keep the water in the chicken. The flavour is all in the water.
2. Take a kadai pour oil into it splutter( jeera, karri patta)cumin,curry leaves and coriander. Add onions immediately.
3. When the onions go transparent add turmeric powder + little ginger garlic paste.
4. Saute onions till they are mushy and golden brown in colour. Add coconut masala and saute it a bit until the garam masala aroma starts leaving the pan.
5. Add tamarind pulp and boiled chicken and increase the flame and fry until the water from the chicken starts disappearing.
6.Then pound a tea spoon of pepper corns coarsely and add it to cooked chicken. Bring down the flame and fry for 5 minutes until the curry is brownish in colour.
7.Alternatively we can use green chillies instead of chilly powder. But split chillies need to be added while adding the turmeric powder and garlic paste to the onions. Keep some split chillies an Curry leaves(kari patta) side and deep fry them in oil and added them as garnish at the end to chicken. They taste great and look great.

Serve with hot plain rice,fried rice,puri and chapathi