Chicken Roti From India

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 ½ tablespoons tamarind pulp, seeded

1 slice fresh ginger root

1 teaspoon dried cilantro

4 tablespoons olive oil

2 onions, chopped

3 ½ pounds shredded chicken meat

½ 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.