Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt.
Cook until all liquid is absorbed and chicken is half-cooked.
Roast whole onion on fire, peel and grind.
Heat oil, fry all masala including the onion on low heat, add curry patta and red chillies.
When masala changes colour to a light pink and gives off an aroma, add milk of coconut, chicken pieces and quartered potatoes.
Add tamarind water. Cook for another 10-15 minutes.
Serve with boiled rice.
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