Mangalorean Chicken Curry

1: Heat oil in a pan and roast the chillies on low flame until they turn crisp. Remove it onto a plate.

2: Add coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, and clove to the pan. Roast until it turns aromatic. Remove it from the pan.

3: Pour more oil into the pan. Add onion and garlic, saute until translucent. Add the coconut and saute until it turns golden brown.

4: Grind all the roasted ingredients into a smooth paste, adding water as required.

5: Heat ghee in a pot and add curry leaves and onions.

6: Once the onion turns golden brown, add the tomatoes and saute until mushy.

7: Add the chicken along with salt and turmeric powder. Saute on high heat for 2 minutes.

8: Add hot water and bring it to a boil. Cover and cook for 10 minutes on medium-low heat.

9: Add the prepared spice paste and cook for 10 minutes or until the chicken is completely cooked. Add the tamarind water.

10: Add the coconut milk. Turn off the heat as soon as it comes to a simmer.