S as anpice mix

• Cardamom 2 g/ 1/2 t
• Cinnamon stick -1 small one /1 g
• Cloves – 2g
• Peppercorns 1 t/ 3 g can double it if you can handle the heat.
• Dry coconut – 50 g
• Bayleaf-1-2
• Coriander seeds -1T.
• Fennel seeds – 5 g/ 1 t
• Dry red chilli – 1-2/ 5 g

Toast coconut in the microwave .when lightly browned add rest of the spices and toast yet again for upto 1.5 mins .

Cool down and grind. It should be a darkish coloured powder.

• Chicken thighs boneless or bone in skin off – 1 kg
• Goraka extract / tamarind/ lemone juice – 10 ml
• Turmeric -1 t/ 5 g
• Chilli powder -10 g/ 2 t
• Salt
• Oil-25 g
• Chopped onions – 250 g
• Crushed tomatoes – 150 g
• Crushed garlic-25 g
• Crushed ginger – 20 g
• Coconut cream – 200 ml

1. Heat oil, saute the onion till light browned.
2. Add the chicken and the spice mix.
3. Add the crushed tomatoes coconut cream ginger and garlic and simmer on low for 30-3 min.
4. Best eaten the next day with some hoppers/ appam or porotta.