A fragrant chicken and coconut curry from mangalore vote now PreviousNext Main DishVery Easy40 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 6 5-15 whole dried red chilies, depending on the heat you want 4 heaping teaspoons coriander seeds 1/4 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 inch cinnamon stick 1 teaspoon cumin seeds 8 peppercorns 4 cloves 2 teaspoons Aleppo pepper flakes 1 cup chopped onion 1 1/2 inch cube fresh ginger, peeled and chopped 6 large cloves garlic, peeled and cut into slices 1/2 teaspoon turmeric 1 1/2 teaspoons bright red paprika 2 heaping tablespoons coconut oil or canola oil 1 1/2 cups thinly sliced yellow or red onions 1 teaspoon salt 1 1/2 cans Mae Ploy coconut milk, shaken before use 1 1/2 tablespoons tamarind concentrate 2 pounds boneless, skinless chicken, (breasts or thighs or a combination) cut into bite sized pieces 15 curry leaves (fresh or frozen) salt to taste 1 cup roughly chopped cilantro leaves for garnish View the directions