|1 teaspoon||Fennel seed|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|1 teaspoon||Tamarind paste, * see note|
|2||Tomatoes, coarsely chopped|
|2 teaspoons||Salt or less to taste|
|1½ pounds||Chicken w/bones (drumsticks & thighs)|
Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than ¼ cup) if required.
Heat oil in a dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Saute for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens.
NOTES : These ingredients can be found at the ethnic Indian food stores.
Recipe from Southern India.
Recipe by: American Statesman ⅗/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@...> on Mar 15, 1997