Kundapura chicken

Method

1. 1 Dried chilies, coriander powder, cumin, and cumin seeds are roasted separately and then ground dry to make Kundapura masala.
2. 2 Masala from Kundapura is ground dry, not with coconut milk like gassi, so the sauce clings to the meat and is thick and creamy.
3. 3 Sauté the shallots and garlic in oil for 8 minutes until the shallots turn brown.
4. 4 Add the chopped chicken pieces to the pan and fry for 8 minutes, then sprinkle with dry masala sauce and stir for 4 minutes.
5. 5 Add roasted shredded coconut, tamarind juice, and 200 ml of water, then simmer for 20 minutes until reduced.
6. 6 Cook until the sauce only coats the chicken pieces and doesn't settle at the bottom of the pan.