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1. Toast the black peppercorns, coriander seeds, cumin seeds, fennel seeds, dried red chilies, cinnamon stick, cloves, cardamom pods, fenugreek seeds, and half of the curry leaves in a dry pan over medium heat, stirring constantly, until very fragrant and slightly darkened, then remove from the pan to cool.
2.5 tbsp black peppercorns,
1.5 tbsp coriander seeds,
1 tsp cumin seeds,
1 tsp fennel seeds,
6 piece dried red chilies,
1 piece cinnamon stick,
6 piece cloves,
6 piece green cardamom pods,
0.5 tsp fenugreek seeds,
10 piece curry leaves
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2. Grind the cooled toasted spices and leaves to a fairly fine powder in a spice grinder or mortar and pestle, then set the Jaffna masala aside.
2.5 tbsp black peppercorns,
1.5 tbsp coriander seeds,
1 tsp cumin seeds,
1 tsp fennel seeds,
6 piece dried red chilies,
1 piece cinnamon stick,
6 piece cloves,
6 piece green cardamom pods,
0.5 tsp fenugreek seeds,
20 piece curry leaves
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3. Peel and finely slice the shallots, then finely chop the garlic cloves and fresh ginger, and dice the tomatoes.
8 piece shallots,
6 clove garlic cloves,
3 tbsp fresh ginger,
3 piece tomatoes
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4. Heat the vegetable oil in a skillet over medium heat and add the remaining curry leaves, sliced shallots, chopped garlic, and ginger, then cook, stirring, until the shallots are softened and lightly golden.
20 piece curry leaves,
8 piece shallots,
6 clove garlic cloves,
3 tbsp fresh ginger,
3 tbsp vegetable oil
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5. Stir the turmeric powder and a generous portion of the Jaffna masala into the shallot mixture and fry briefly until the spices smell roasted, then add the diced tomatoes and cook until they have broken down into a thick, jammy paste.
2.5 tbsp black peppercorns,
3 piece tomatoes,
0.8 tsp turmeric powder
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6. Place the chicken thighs in the slow cooker, sprinkle with most of the kosher salt, then scrape the cooked tomato-onion-spice mixture over the chicken and toss to coat thoroughly.
1.2 kg bone-in skinless chicken thighs,
3 piece tomatoes,
2 tsp kosher salt
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7. Whisk the coconut milk with the tamarind paste, remaining Jaffna masala, remaining salt, and water, then pour this liquid around the chicken in the slow cooker and stir gently to combine without washing off too much of the coating.
2.5 tbsp black peppercorns,
0.8 cup coconut milk,
1.5 tbsp tamarind paste,
2 tsp kosher salt,
0.8 cup water
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8. Cover and cook on low until the chicken is very tender and the sauce is thickened and glossy, then taste and adjust seasoning, adding more salt or a pinch of ground black pepper if you like extra heat.
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9. Stir in the lime juice, let the curry sit uncovered for a few minutes to settle, then garnish with chopped fresh cilantro and serve hot with steamed rice or bread.
1 tbsp lime juice,
0.2 cup fresh cilantro (garnish)
