Marinate chicken thighs
Marinate chicken thighs with 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1 teaspoon salt, ¼ teaspoon pepper and 2 tablespoon lemon juice for a minimum of 30 minutes. (note 1)
Prepare the gravy
Heat 2 teaspoons of coconut oil in a deep pot. Sauté onions and curry leaves for a couple of minutes, until onions are browned.
Add minced ginger and garlic and sauté until it browns.
Add marinated chicken thighs and sauté for 5 to 8 minutes until they turn opaque.
Add 1½ tsp chili powder, 1 tsp Kashmiri chili powder, 2 tsp coriander powder, ¼ tsp turmeric, ½ teaspoon salt with 1½ cups of water. Stir well .
Set the flame to high and bring it to a boil. Cover and simmer on low flame for 15 minutes. (note 2)
Make coconut paste
Blend ½ cup grated coconut and 1½ tsp fennel seeds with ¼ cup water until you get a smooth paste.
Add the coconut paste and ½ tsp garam masala to the simmering gravy. Let it cook for 5 minutes.
Tempering (tadka)
Heat 1 tsp coconut oil in a tadka pan or wok. Add dry chilies, finely chopped pearl onions and curry leaves. Sauté on medium-low flame until well browned. Mix into the curry and turn off the flame.
Serve with rice, appam, chapathi or any bread of your choice.
NOTES
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