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 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

1. 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.
2. 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.
3. 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.

red chile peppers, coriander seeds, chili powder, poppy seeds, cumin seeds, garlic, ground cardamom, anise seeds, green chile peppers, tamarind pulp, ginger root, cilantro, olive oil, onions, chicken meat, coconut

Taken from www.allrecipes.com/recipe/16842/chicken-roti-from-india/ (may not work)