A fragrant chicken and coconut curry from mangalore

Ingredients

• 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