- 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)
- Soak the Kashmiri Chillies in a little water for 15 minutes and drain.
- 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.
- Heat the Oil and stir-fry the paste for 5 minutes.
- Then add the Tomatoes and fry for another 5 minutes.
- Add the Chicken pieces and fry for a further 5 minutes.
- 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]
- Add the Tamarind Liquid, Garam Masala and Jaggery and serve.