Chicken Sukkha, a recipe from our southern cousins

We're travelling down South for this recipe, but we're still well within the kitchen. There are variations between the recipe used in the video and the one Chef Budha himself wrote down, but don't worry about that, it just comes down to feel sometimes. Bombaatagide macha. Ingredients: 1 kg (2.2 lb) chicken pieces 2 tbsp coriander seeds 1 tbsp cumin seeds 5 dried red chilies 1 tsp black peppercorns 1 tsp fenugreek seeds 2 tbsp ghee (total) 1 medium red onion, thinly sliced 1 tsp turmeric powder ¾ tbsp tamarind pulp 1 cup grated coconut 3 large garlic cloves, lightly roasted Salt to taste Process: 1. Roast the Spices Heat ½ tbsp ghee in a pan over medium-low heat. Add coriander seeds, cumin seeds, dried red chilies, black peppercorns, and fenugreek seeds. Roast until aromatic, stirring frequently. Allow to cool, then grind into a fine powder. 2. Sauté the Onions Heat the remaining 1½ tbsp ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown. 3. Cook the Chicken Add the chicken pieces, half of the prepared spice powder, turmeric powder, tamarind pulp, and salt. Mix thoroughly to coat the chicken evenly. Cover and cook over medium heat for approximately 20 minutes, allowing the chicken to release its natural juices. Stir occasionally, cover again, and continue cooking until the chicken is almost done. 4. Prepare the Coconut Masala Meanwhile, combine the lightly roasted garlic, grated coconut, and remaining spice powder in a grinder. Grind coarsely without adding water. 5. Finish the Curry Add the coconut mixture to the chicken and mix thoroughly. Cook uncovered over medium-low heat for approximately 10 minutes, stirring occasionally, until the coconut absorbs the flavors and the masala thickens. Ensure the chicken is fully cooked, reaching an internal temperature of 165°F (74°C). 6. Serve Adjust seasoning if necessary and serve hot with steamed rice, chapati, or paratha.