Chicken Roti From India recipe

7 servings

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

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.