Back to 4 servings chicken 2 lb bone-in chicken thighs or curry cut chicken, about 1 kg, cut into 1.5-inch pieces 1 tsp salt, for marinating 2 tbsp lime juice, freshly squeezed 0.5 tsp turmeric powder masala 3 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 2 tsp white poppy seeds, optional 1 tsp black peppercorns 1 inch cinnamon stick 1 star anise 3 green cardamom pods 4 cloves 10 dried red chilies, Guntur or Kashmiri for milder heat 3 garlic cloves 1 cup grated fresh coconut curry 2 tbsp gingelly (sesame) oil or coconut oil 15 fresh curry leaves, dried or frozen will not do 1.5 cups thinly sliced red onions or shallots, about 2 large onions 1 tbsp ginger garlic paste, homemade preferred 1.5 cups finely chopped tomatoes, about 3 medium 3 green chilies, slit lengthwise 2 tsp Guntur or Kashmiri red chili powder, to taste 1 tbsp tamarind paste 1.5 cups water, divided garnish 2 tbsp chopped fresh cilantro, for garnish
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1 Step 1: Combine the chicken with the salt, lime juice and turmeric. Set aside to marinate for 15 to 20 minutes.2 Step 2: Dry roast the coriander seeds, cumin, fennel, poppy seeds, peppercorns, cinnamon, star anise, cardamom, cloves, dried chilies and garlic in a dry pan over medium heat for about 1 minute until fragrant, stirring so nothing burns. Transfer to a plate.3 Step 3: Roast the grated coconut in the same pan over medium-low heat, stirring, until it is dark golden brown. Let everything cool.4 Step 4: Blend the roasted spices and coconut with about 1 cup of water into a very smooth paste. Set aside.5 Step 5: Heat the oil in a heavy-bottomed pot over medium-high heat. Fry the curry leaves and sliced onions, stirring, for 8 to 10 minutes until the onions are deep golden brown.6 Step 6: Add the ginger garlic paste and cook for about 1 minute until the raw smell is gone.7 Step 7: Add the marinated chicken and cook for 4 to 5 minutes, stirring often, until the pieces turn white on the outside.8 Step 8: Stir in the chopped tomatoes and green chilies and cook for 3 to 4 minutes until the tomatoes soften.9 Step 9: Add the red chili powder and the ground masala paste and mix well. Pour in the remaining water and rinse the blender with a little extra water, adding that too.10 Step 10: Reduce the heat to low, cover and simmer for 40 to 45 minutes, stirring occasionally, until the chicken is cooked through (165°F (74°C) at the thickest part) and the gravy is thick, with oil separating at the edges.11 Step 11: Stir in the tamarind paste and cilantro, cook for 1 minute, and adjust salt. Let the curry rest, covered, for 10 minutes off the heat, then serve hot.getsaucepan.com/r/739e08f9-655f-5a6f-a3cf-ca5404081f49
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