Step 1

Pre-heat a small skillet over medium-low heat.

Step 2

Add the spices to the skillet.

Step 3

Toast, shaking the pan, until they start to get fragrant. This should take a two or three minutes.

Step 4

Let cool and grind to a fine powder. I like a coffee grinder for this. The old ones with the blade work well. Bad for coffee. Great for spices.

Step 5

You won't need anywhere near all of it so transfer it to a jar with a tight fitting lid and store in a cool, dark place. Use it as a funky peppery garam masala if you like.

Step 6

Measure out your spice mix. Stem your curry leaves. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy. Cut up your green chilies. Slice your shallot.

Step 7

Have your garlic ginger paste, tamarind and coconut milk handy. You're good to go now.

Step 8

Heat 1 tbsp of coconut oil over medium low heat in the same little pan you used to toast the spices.

Step 9

Add the shallots and cook until the shallots start to brown.

Step 10

Add the mustard seed and about 10 curry leaves and cook until the shallots are nicely brown. Set aside.

Step 11

Heat the oil in a medium sized frying pan until the oil just starts to shimmer.

Step 12

Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.

Step 13

Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn.

Step 14

Add the green chilies. Cook another 30 seconds or so.

Step 15

Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.

Step 16

Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.

Step 17

Add the tamarind paste and coconut milk. Stir well to combine.

Step 18

Look at the consistency. If you are happy with it, cover and simmer for 2 minutes. If it's too thick, add a bit of water and stir to combine. If it's too thin don't cover it to let it reduce.

Step 19

While the curry is in it's final simmer, warm up the tempering over low heat.

Step 20

Transfer the kerala chicken curry to a serving dish and drizzle/sprinkle it with the tempering.

Step 21

Kerala chicken curry is great with rice and chapatis or parathas.