Dry fry Kashmiri chilly, pepper corns and coriander seeds separately. Dry fry rest of the ingredients listed under for masala together.
In a grinder, powder all the ingredients mentioned above together and keep aside.
Soak the tamarind in 1/4 cup of warm water for about 5 minutes. Extract the tamarind juice. Set it aside.
Pour oil into a skillet and saute the onion and tomato. Once the onion is translucent, add the curry leaves along with the chicken. Sprinkle salt, mix it well and let the chicken cook till it is half done. Now add the grated coconut and the tamarind water. Mix on high flame and add the ground masala.
Keep it covered on medium flame till the chicken is cooked and the masala has set in well. Let the water run dry. Garnish with coriander leaf and serve hot.
By Ria Samuel