Heat 2 tbsp of oil in a pan.

Fry cumin seeds, peppercorns, cardamom, nutmeg, cinnamon, cloves, aniseeds, ginger and fenugreek seeds.

Fry till brown and grind to a fine paste.

Fry a sliced onion in a little oil. Add half the coconut with poppy seeds. Fry and grind to a fine paste.

Extract the milk from the other half of the coconut to get one cup of thick milk and thin milk from the rest.

Heat 3 tbsp of oil in a pan.

Fry 2 sliced onions, till brown.

Add chicken pieces and the ground masalas and fry.

Add chilly, coriander and turmeric powders.

Add tamarind juice and the thin coconut milk to the chicken. Stir well.

Add salt and pressure cook, till the chicken is tender.

Open the lid and add vinegar and thick coconut milk. Simmer for 10 minutes.

:- Serve hot with rice or chappathis.