Bunt Chicken Curry

Method

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.