Chicken Chettinad (South Indian Spiced Curry)

• 2 tbsp Coconut oil
• 20 leaves Fresh curry leaf
• 2 medium Yellow onion
• 25 g Ginger root, peeled
• 5 cloves Garlic
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 2 tsp Black pepper, freshly ground
• 3 medium Tomato, ripe
• 800 g Chicken thighs, boneless, skinless
• 1 tbsp Tamarind paste
• 400 ml Coconut milk
• 200 ml Water
• 2 tsp Fine sea salt

1. Heat the coconut oil in a large heavy pot over a medium heat. Add the curry leaves and let them sizzle for 20 to 30 seconds until fragrant. Meanwhile, finely slice the onion, and grate the ginger and garlic.
2. Add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring often, until deep golden. Stir in the ginger and garlic and cook for 1 minute until the raw smell disappears.
3. Add the ground coriander, ground cumin, turmeric and black pepper and cook for 30 to 60 seconds, stirring constantly, until the spices smell toasted. Roughly chop the tomatoes, then add them with the remaining salt and cook for 6 to 8 minutes until broken down and jammy.
4. Add the chicken and turn to coat in the spiced onion and tomato base. Cook for 4 to 5 minutes, stirring, until the chicken turns opaque on the outside.
5. Stir the tamarind paste into the coconut milk, then pour it into the pot with the water. Bring to a gentle simmer, then reduce to low and cook for 18 to 22 minutes, stirring occasionally, until the chicken is tender and the sauce is thick and glossy. Taste and adjust seasoning with a little more salt if needed.

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