300 grams boneless skinless chicken
2 tablespoons white vinegar
1 teaspoon tamarind juice
½ cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1 red onion, sliced
4 green chillies, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 tsp fresh ginger
2 inch cinnamon stick, broken in half
3 cloves garlic, minced
½ tablespoons tomato paste
½ Cup coconut milk
Cut the chicken into bite-sized pieces.
Combine the vinegar, tamarind juice,
1/4 cup curry powder, salt, and pepper in a bowl.
Add chicken and toss to coat.
Heat the coconut oil in a wok or frying
pan over medium heat. Cook the sliced onion, green chillies, cardamom
pods, cloves, curry leaves, ginger, and cinnamon stick until the
onion has softened and turned translucent, about 5 minutes.
Reduce heat to medium-low, and continue
cooking and stirring until the onion is very tender and dark brown,
15 to 20 minutes more.
Stir in the garlic and cook for an
Add the chicken mixture, water, and
Stir and simmer until the chicken is
cooked through, about 10 minutes. Add the roasted curry powder and
stir until evenly dispersed.
Gradually stir in the coconut milk and
simmer for 2-3 more minutes. (Do not overheat or the coconut milk may