Step 1

Start the prep with the chicken marinade. Combine chicken pieces, turmeric powder and salt. Keep aside and allow to marinate.

Step 2

In a pan, heat a tablespoon of ghee and add one sliced onion, grated coconut, tamarind and turmeric. Fry for 8-10 minutes till the coconut and onions start turning slightly brown and toasty.

Step 3

In another pan, dry roast coriander, pepper, fenugreek, cumin, garlic and both types of chilies, till you get a slightly sweetish, spicy smell. This should take about 5 minutes. Be careful to roast on a low flame so as not to burn the spices.

Step 4

Once cooled, grind both, the coconut mixture and the spice mixture together, with about 1 cup of water into a smooth paste. Add more water if necessary.

Step 5

In a large pot, pour the ground masala or mixture, add thin coconut milk and the remaining sliced onions. Bring this to a boil and add the chicken pieces and salt.

Step 6

Simmer the curry till chicken is cooked (this takes about 35-40 mins). Mix in the thick coconut milk. Stir once and switch off the flame. Top with a tablespoon of ghee and serve hot with rottis, rice and mangaloreanfish fry.