by Guy

Ingredients

• 10 Dried Kashmiri Chillies 
• 1 Tbs Tamarind – soaked in 50 ml Water [or use a jar of Tamarind Paste]
• 1 ½ Cups Desiccated Coconut 
• 1 Tsp Kashmiri Chilli Powder [or a chilli powder of your choice!]
• ½ Tsp Cumin Seeds 
• 1 Tsp Coriander Seeds 
• 1 Tsp Tahini [not a must]
• 1 Clove 
• 8 Peppercorns 
• 2.5 cm Cinnamon Stick 
• 5 Cardamom Pods – seeds only 
• 1 Cm Fresh Ginger – peeled and  roughly chopped 
• 6 Large Cloves of Garlic – peeled and  roughly chopped [your choice to use or not]
• 1 Onion – roughly chopped 
• 2 – 3 Tbs Vegetable Oil 
• 8 – 10 Chicken Thighs – on the bone and skinned 
• 400 Ml Tin of Coconut Milk 
• 2 Tomatoes – chopped [I like to use 6 – 8 Cherry Tomatoes halved as they are sweeter]
• ½ Tsp Garam Masala 
• ½ Tsp Jaggery (or Soft Brown Sugar) 

Method

1. Soak the Kashmiri Chillies in a little water for 15 minutes and drain. 
2. In a food processor mix the Kashmiri Chillies, Coconut, Kashmiri Chilli Powder, Cumin Seeds, Coriander Seeds, Tahini, Clove, Peppercorns, Cinnamon, Cardamom Seeds, Ginger, Onion, and Garlic and blend to a smooth paste, adding a little water if needed. 
3. Heat the Oil and stir-fry the paste for 5 minutes. 
4. Then add the Tomatoes and fry for another 5 minutes. 
5. Add the Chicken pieces and fry for a further 5 minutes. 
6. Add the Coconut Milk and simmer; stirring occasionally, until the Chicken is almost done, adding a splash of water from time to time, if needed. [Cover during cooking but stir from time to time to prevent sticking then, once the chicken is cooked, take the lid off and reduce the sauce to desired thickness] 
7. Add the Tamarind Liquid, Garam Masala and Jaggery and serve. 

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