Kori Gassi

Make the Spice Paste:

1. Heat 2 Tbsp coconut oil in a heavy-based wok (Kadai).
2. Add the mustard seeds and allow to splutter.
3. Once they have spluttered completely, add the coriander seeds, fennel seeds, cumin seeds,  black peppercorns and fenugreek, one after the other. Stir and fry till fragrant.
4. Add the dried red chillies and fry till slightly changed in colour. (Careful that they do not turn black or the paste will be ruined).
5. Next, add the fresh coconut and stir-fry until lightly golden.
6. Now add the garlic and shallots and sauté well.
7. Remove the wok from the heat and allow to cool off. Later add all the ingredients to a blender with approximately 210 ml of water and grind/blend to a smooth paste.

Prepare the curry:

1. In a wide, heavy-based pot, add and heat 3-4 Tbsp ghee or coconut oil.
2. Add curry leaves and fry briefly. To this, add the sliced onion and sauté.
3. Add the turmeric powder and continue sautéing till the onions are lightly golden and significantly reduced in volume.
4. Now we can add the chicken. Toss well on high heat till the chicken turns white all over. Continue tossing until the chicken develops a light golden colour.
5. Tip in the tomatoes, stir through cook briefly on medium heat.
6. Add the prepared spice paste now and stir through. Bring to a simmer. Wash out the blender with a little water and add this as well.
7. At this point, you may add a little chilli powder if the curry needs some more colour and spiciness. (Optional).
8. Gently stir in the salt and tamarind solution.
9. Add 150 ml of coconut milk (freshly squeezed: the first extraction). Stir through.
10. Cover and cook on low heat for 10 minutes(boneless) - 15 minutes( bone-in) chicken.
11. Open and stir in the remaining 50 ml of dilute coconut milk. Return to a simmer.
12. Check if salt is sufficient. If the curry is too thick, add hot water to loosen it.

Temper:

1. Fry the curry leaves in hot oil, and pour this over the curry. Garnish with fresh coriander leaves.