Koli Kulambu (Chicken Gravy) 1 clove garlic 2 whole cloves 1 teaspoon fennel seed 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne 1 onion 2 tablespoon oil 2 cup water 1 teaspoon tamarind paste * see note 2 tomatoes coarsely chopped 2 teaspoon salt or less to taste 1 1/2 lb chicken w/bones (drumsticks & thighs) Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required. Heat oil in a Dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly it will be quite pungent. Sauté for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens. Yield: 1