01Make a paste of the curry powder and chilli powder with a little water.
02Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
03Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
04Add the chicken pieces and seal well on all sides.
05Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
06If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
07Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
08Serve with the whole coriander leaves sprinkled over the top (if using).
09Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).
10Add half the water and simmer for 5 minutes then add the rest of the water and spices.
11Stir in well and simmer for 5 more minutes.
12Keep stirring regularly throughout cooking.
13Take the pan off the heat and leave to cool slightly before pureeing in a food processor.