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1. Pat the chicken dry, place it in a large bowl, then rub it thoroughly with salt, ground turmeric, and fresh lemon juice until evenly coated.
1.2 kg bone-in skinless chicken thighs,
1.5 tsp salt,
0.5 tsp ground turmeric,
1 tbsp fresh lemon juice
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2. Cover and refrigerate the chicken while you prepare the roasted coconut spice paste.
1.2 kg bone-in skinless chicken thighs
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3. Set a dry skillet over medium heat and add the fresh grated coconut or desiccated unsweetened coconut; toast, stirring constantly, until deep golden brown and nutty, then transfer to a plate to cool slightly.
1 cup fresh grated coconut or desiccated unsweetened coconut
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4. In the same dry skillet, add fennel seeds, coriander seeds, cumin seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and dried red chillies; dry-roast, stirring, until fragrant and a shade darker, then remove from heat and cool.
2 tsp fennel seeds,
2 tbsp coriander seeds,
2 tsp cumin seeds,
1 tsp black peppercorns,
4 piece green cardamom pods,
4 piece cloves,
1 piece cinnamon stick (Sri Lankan if possible),
6 piece dried red chillies
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5. Combine the toasted coconut, roasted whole spices, and Sri Lankan or hot curry powder in a grinder or blender, then grind to a fairly smooth, dark, slightly oily paste, adding a splash of water only if needed to help it blend.
1 cup fresh grated coconut or desiccated unsweetened coconut,
2 tsp fennel seeds,
2 tbsp coriander seeds,
2 tsp cumin seeds,
1 tsp black peppercorns,
4 piece green cardamom pods,
4 piece cloves,
1 piece cinnamon stick (Sri Lankan if possible),
6 piece dried red chillies,
2 tbsp Sri Lankan or hot curry powder,
1.2 cup water
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6. Finely slice the onions, mince the garlic cloves, grate or finely chop the fresh ginger, and chop the tomatoes.
2 piece onions,
6 clove garlic cloves,
1.5 tbsp fresh ginger,
2 piece tomatoes
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7. Heat coconut oil or neutral oil in a skillet over medium-high heat, add mustard seeds, and let them splutter, then add fresh curry leaves and fry briefly until aromatic.
3 tbsp coconut oil or neutral oil,
0.5 tsp mustard seeds,
15 piece fresh curry leaves
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8. Add the sliced onions to the skillet and cook, stirring often, until deep golden brown, then stir in the garlic and ginger and fry until the raw smell disappears.
2 piece onions,
6 clove garlic cloves,
1.5 tbsp fresh ginger
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9. Stir the chopped tomatoes into the skillet and cook until softened and jammy, then mix in the roasted coconut spice paste and cook a few minutes, stirring, until the paste darkens slightly and the oil begins to separate.
1 cup fresh grated coconut or desiccated unsweetened coconut,
2 piece tomatoes
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10. Transfer the marinated chicken to the slow cooker, scraping in all marinade, then spoon the aromatic coconut-spice mixture over and around the chicken to coat it well.
1.2 kg bone-in skinless chicken thighs,
1 cup fresh grated coconut or desiccated unsweetened coconut
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11. Mix tamarind pulp with water to loosen, then pour this mixture into the slow cooker and gently stir everything to combine; cover and cook on low until the chicken is very tender and the gravy is thick and clinging, about 5 to 6 hours.
1.2 kg bone-in skinless chicken thighs,
1 cup fresh grated coconut or desiccated unsweetened coconut,
1 tbsp tamarind pulp (seedless),
1.2 cup water
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12. Taste the curry, then season with additional salt and freshly ground black pepper, adjusting the seasoning and consistency with a splash of water if needed, and let it cook uncovered on high for a short while if you prefer an even thicker, clingy gravy.
1.2 cup water,
0.5 tsp additional salt (to taste),
0.2 tsp freshly ground black pepper (finishing)
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13. Scatter fresh coriander leaves over the curry and serve hot with crusty bread, flatbreads, or rice, ensuring each portion gets plenty of the dark, nutty gravy clinging to the chicken.
0.2 cup fresh coriander leaves (garnish)
