Coconut Chicken with Mustard Seed from 660 Curries by Raghavan Iyer

Name: Coconut Chicken with Mustard Seed from 660 Curries by Raghavan Iyer
Ingredients: 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); ¼ cup firmly packed fresh cilantro leaves and tender stems; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon tamarind paste or concentrate; 1 teaspoon black or yellow mustard seeds; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 4 fresh green Thai, cayenne, or serrano chiles, stems removed; 3 tablespoons canola oil

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When you are faced with an abundance of coconut, a predicament (albeit a tasty one) common to many homes along India’s coastlines, you find every possible excus

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Ingredients

1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)
¼ cup firmly packed fresh cilantro leaves and tender stems
1½ teaspoons coarse kosher or sea salt
1 teaspoon tamarind paste or concentrate
1 teaspoon black or yellow mustard seeds
1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box)
4 fresh green Thai, cayenne, or serrano chiles, stems removed
3 tablespoons canola oil