INGREDIENTS
8 chicken thighs, 1 teaspoon black pepper, 1 teaspoon, coriander powder, salt as required, 40 curry leaves, 1/2 teaspoon black mustard seeds, 1 teaspoon tamarind extract, 1 tablespoon finely chopped curry leaves, 4 tablespoon coconut oil, 1 teaspoon cumin powder, 1 teaspoon turmeric, 2 cloves, minced garlic, 2 sliced green chilli, 1 medium chopped onion, 1/4 cup chopped coriander leaves
METHOD
- Preheat oven to 420F. Line a baking tray with parchment. In large mixing bowl combine chicken, 2 tbsp oil, 1/2 tsp of black pepper, turmeric, cumin and coriander.
- Add salt to taste, half of the garlic, ginger and curry leaves. Mix well, cover and marinate in refrigerator for 1/2 hour.
- To cook chicken, spread it in a single layer on baking tray, scraping up all the marinade over it. Oven roast for 20 min or until lightly browned and crisped.
- Warm remaining oil in deep skillet over medium heat. Add mustard seeds, let splutter 30 sec. Add remaining garlic, ginger, curry leaves, saute for 1 min.
- Add onions, saute for 5-7 min until they are softened and lightly browned. Add remaining turmeric, black pepper, cumin and coriander as well as more salt if necessary. Cook 1 min.
- Mix in the tamarind extract or lemon juice, water and chicken with all it’s juices. Reduce heat to low and cook covered for 12 – 15 min, stirring occasionally.
- The sauce should be very thick and clingy at this point. Fold in the fresh coriander, slivered curry leaves and fresh sliced chili, serve.