Recipe Cook Time
Grind together the red chillies, fenugreek seeds, coriander seed, saffron, cumin seeds, rice, the 3 stalks of curry leaves and garlic.
Marinate the chicken in the ground masala for about 15 minutes.
Place the chicken in a pan along with the sliced onion, salt and half the coconut milk.
Cook till chicken is tender.
Add the rest of the coconut milk and simmer for a few minutes.
To season, heat the 2 tbsp oil and add the 1 stalk of curry leaves, stir fry to mix well and add this to the chicken.
Add the pulp of the tamarind into the curry simmer a minute or so and serve hot.