First make the masala paste.
Place all the of the spices in a small, dry skillet over medium heat and roasted until fragrant.
Make a smooth paste all the dry roasted masala, Coconut and ginger.
Heat Coconut oil in a pan add onion and fry until caramelized and nicely browned.
Add the Chicken pieces and fry well, add the masala paste and the tamarind pulp and cook for a couple more minutes.
Add the Chicken broth and salt and bring to boil. Reduce the heat to medium heat, cover and simmer for 10 minutes, stirring continuously.
Serve with steamed jasmine or basmati rice or some fresh flat bread.
