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1
In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes.
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2
Strain through a coarse sieve; discard the seeds.
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3
Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute.
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4
Transfer to a spice grinder to cool.
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5
Grind to a fine powder.
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6
Heat the oil in a large enameled cast-iron casserole.
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7
Season the chicken with salt and pepper.
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8
Add half of the chicken to the casserole and cook over moderately high heat until browned, about 4 minutes per side.
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9
Transfer to a plate and repeat with the remaining chicken.
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10
Pour off all but 2 tablespoons of the fat from the casserole.
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11
Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes.
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12
Add the garlic, ginger, turmeric, ground spices and green chiles.
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13
Cook, stirring, until fragrant, 3 minutes.
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14
Stir the water and the strained tamarind pulp into the casserole.
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15
Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes.
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16
Transfer the chicken breasts to a plate.
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17
Add the coconut milk and simmer for 20 minutes longer.
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18
Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes.
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19
Season with salt and pepper.
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20
Return the chicken to the sauce.
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21
Simmer the chicken until heated through before serving.
