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1. Set a dry skillet over medium heat and add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, cloves, cardamom pods, broken cinnamon stick, and dried red chilies, stirring constantly until fragrant and slightly darkened, then remove from the pan to cool completely.
2 tsp black peppercorns,
12 piece dried red chilies (Jaffna-style or other hot variety),
2.5 tbsp coriander seeds,
2 tsp cumin seeds,
1.5 tsp fennel seeds,
4 piece green cardamom pods,
6 piece cloves,
1 piece cinnamon stick,
0.5 tsp fenugreek seeds
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2. In the same skillet, add the grated coconut and toast over low heat, stirring, until golden brown and nutty, then cool completely.
0.5 cup freshly grated coconut or unsweetened desiccated coconut
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3. Grind the cooled roasted spices and toasted coconut together in a spice grinder or blender until very fine, then mix in the turmeric powder to form the Jaffna curry powder and set aside.
1 tsp turmeric powder
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4. Peel and thinly slice the red onions, finely chop the garlic cloves and ginger, chop the tomatoes, slice the green chilies lengthwise, and roughly strip the curry leaves from their stems.
2 piece red onion,
6 clove garlic cloves,
3 tbsp fresh ginger,
3 piece ripe tomatoes,
2 sprig fresh curry leaves,
3 piece green chilies
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5. Pat the chicken pieces dry with paper towels, trim excess skin if desired, and season all over with salt and half of the prepared Jaffna curry powder, rubbing it into the meat.
1.2 kg bone-in chicken pieces (thighs and drumsticks),
1 tsp salt
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6. Set a skillet over medium-high heat, add half of the coconut oil, and brown the chicken pieces in batches until lightly golden on the outside, then transfer them to the slow cooker crock.
1.2 kg bone-in chicken pieces (thighs and drumsticks),
1.5 tbsp coconut oil
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7. In the same skillet, add the remaining coconut oil, then add the mustard seeds and curry leaves; when the mustard seeds begin to pop, add the sliced onions and sauté until softened and beginning to brown at the edges.
3 tbsp coconut oil,
2 piece red onion,
2 sprig fresh curry leaves,
0.5 tsp black mustard seeds
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8. Stir the chopped garlic, ginger, and green chilies into the onions and cook briefly until aromatic, then add the remaining Jaffna curry powder and fry, stirring, to bloom the spices.
6 clove garlic cloves,
3 tbsp fresh ginger,
3 piece green chilies
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9. Add the chopped tomatoes to the pan and cook, stirring, until they break down into a thick, pulpy masala, then scrape this entire mixture into the slow cooker over the chicken.
3 piece ripe tomatoes
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10. Pour the water into the skillet to deglaze, scraping up any browned bits, then pour this liquid into the slow cooker along with the tamarind pulp and remaining salt, stirring gently to distribute everything evenly around the chicken.
2 tsp salt,
1 cup water,
1 tbsp tamarind pulp (thick)
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11. Cover the slow cooker and cook on low until the chicken is very tender and the flavors are deep and integrated, then skim any excess surface fat if desired.
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12. Stir in the lime juice, taste and adjust seasoning with more salt or lime if needed, then garnish with chopped fresh coriander leaves and serve hot with steamed rice or string hoppers.
2 tbsp lime juice,
0.5 cup fresh coriander leaves (garnish)
