Chicken Sukha on the Menu

Tonight I tried a new food suggested as a favorite of my friend Rufus.   He linked me to a recipe on Facebook for Chicken Sukha.  http://www.facebook.com/note.php?note_id=10150208306425570&id=810775646&ref=nf.  If you can't see the link, let me know and I will paste it in here and give credit to the author.   I halved the recipe.  I often only make half a recipe if it is something new in case I don't like it.  But this one I enjoyed.  I can never follow a recipe to the letter :)  I have to make changes.  In this recipe, I used dried and reconstitued coconut - easier for me and I always keep it on hand.  And I did not use the tamarind directly - but soaked it in just enough water and then got it all mushy and used the thick juice and no pulp.  After roasting and grinding the dry spices, the smell was fabulous!  But if you look at the number of dried red chili peppers, you''ll understand that I curbed my impulse to taste it :)  I use a coffee grinder that I bought especially for my spices.  Don't share the grinder - both of these aromas are very strong and you don't want your food to have a coffee taste!  I also added more salt than this recipe calls for.  I like my namak!  So here is my finished result.  And thanks Rufus and Sarita for the recipe!