Heat 1sp oil in a pan and fry the coconut on medium heat till it turns brown. Keep aside
Dry roast ingredients 3-10 in the same pan till aromatic. Grind in a spice grinder to form a smooth powder.
Grind the fried coconut, garlic, turmeric powder, prepared spice powder and just enough water to form a really smooth paste.
Heat the remaining oil in a large saucepan and saute the onions till brown.
Add the spice paste and saute stirring frequently for about 6-7 minutes till oil starts to separate.
Add the chicken pieces and mix well. Saute for 3-4 minutes.
Add 2 cups of water and bring to a boil. Add the tamarind paste and salt to taste and simmer for about 10 minutes till the chicken is cooked.
Serve hot with rice or bread or naan.