Place the coconut in a dish and cook uncovered, at high heat for 3 minutes (or dry roast in a pan.
Put the oil and whole red chillies in a dish and cook covered at high heat for 1 minute.
Grind to a paste along with the green chillies.
Add the ginger-garlic paste, mix well, and then add the chicken.
Mix well to coat. Cook covered at high heat for 10 minutes, stirring once.
Add the coconut paste, chilli powder, turmeric, salt and 1 cup hot water.
Cover and cook for about 10 minutes, adjusting consistency if desired.
Mix in the rest.
Add tamarind and coconut milk, cook covered for 5 minutes.
Serve immediately garnished with coriander leaves.