Ingredients

• 3 , 6 ounce
• 0.25 cups Madras curry powder
• 2 tablespoons white vinegar
• 1 tablespoon salt , or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon tamarind juice , Optional
• 2 tablespoons coconut oil
• 1 red onion , sliced
• 4 greens chile peppers , halved lengthwise
• 12 currys leaves
• 8 greens cardamom pods
• 6 whole cloves
• 1 , 2 inch
• 1 teaspoon crushed fresh ginger
• 3 cloves garlic , minced
• 0.5 cups water
• 1.5 tablespoons tomato paste
• 3 tablespoons roasted Madras curry powder
• ½ , 14 ounce

Instructions

1. 1 Cut chicken into bite-sized pieces. Combine 1/4 cup curry powder, vinegar, salt, black pepper, and tamarind juice in a glass or ceramic bowl. Add chicken; toss to coat.
2. 2 Heat coconut oil in a wok or skillet over medium heat. Add sliced onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and ginger; cook until onion softened and turned translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in garlic; cook 1 minute more.
3. 3 Add chicken mixture, water, and tomato paste; stir and simmer until chicken is cooked through, about 10 minutes. Add 3 tablespoons roasted curry powder; stir until evenly dispersed.
4. 4 Gradually stir in coconut milk; simmer 2 to 3 minutes. (Do not overheat or coconut milk may curdle.)

Nutrition per serving