Step 1

In a skillet, heat coconut oil. Add onions and garlic.

Step 2

Saute for a few minutes until onions and garlic have started to change color.

Step 3

Remove from the pan and add chillies to the same skillet.

Step 4

Roast chillies for 30 seconds-1 minute until they become fragrant.. Remove chillies from the skillet.

Step 5

In the same pan, melt ghee and add fenugreek, cumin, peppercorns and coriander. Roast for 1-2 minutes on medium heat until it becomes fragrant.

Step 6

Using a coffee/spice grinder, grind the roasted dry spices and coconut to a fine powder.

Step 7

Using a food processor or high powered blender, combine onions, garlic, chillies and ground coconut and spices. Process until well chopped.

Step 8

Add 1 cup of water and process to a very smooth paste.

Step 9

Now that our masala is ready, let’s start to make the curry.

Step 10

In a large pot, heat ghee.

Step 11

Add cinnamon stick, cloves and curry leaves. Fry for a few seconds.

Step 12

Add chicken, salt, turmeric, tamarind and masala paste.

Step 13

Add 2 cups of coconut milk and ½ cup water. Stir to combine. Bring to a boil.

Step 14

Reduce to a simmer and cook until chicken is just cooked, about 30 minutes.

Step 15

Add coconut cream and cook on high heat for 5 minutes.