1 lb chicken thighs, boneless and skinless, choped in 2 inch cubes
2 tablespoons vegetable oil
1 cup red onion, minced
1 teaspoon black mustard seeds
12 curry leaves, each torn into 2
2 Roma tomatoes, finely chopped
1 teaspoon fenugreek seeds
1 tablespoon ginger garlic paste
1 tablespoon curry powder
4-5 black peppercorns
1 small piece of tamarind fruit OR 1 teaspoon tamarind pulp NOT CONCENTRATE
1 cup regular coconut milk mixed in 1 cup water, so 2 cups
1 teaspoon salt
1 tablespoon sugar, preferably jaggery
1/4 cup chopped cilantro, for garnish
In a 3 qt pot over medium heat, heat oil and when the oil is hot add fenugreek and black mustard seeds and allow it to crackle, keep a lid handy just in case mustard seeds pop aggressively.
After the seeds have popped add onions, pepper corns and curry leaves and cook for about 10 minutes, or until onions have browned a bit.
Add ginger garlic paste and cook for a couple of minutes, then add tomatoes, cover and cook for 5-7 minutes, stirring every other minute.
Add chicken, curry powder, jaggery or sugar and cayenne powder along with tamarind. Mix. Add coconut milk and bring it to a boil. Add salt and reduce heat to low. Cover and cook for 15 minutes, garnish with cilantro and serve hot. Serve with roti or rice!