Kori Gassi from How to Cook Indian by Sanjeev Kapoor

Ingredients

• ¾ cup (150 ml) coconut milk
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon ground turmeric
• 1 tablespoon tamarind pulp
• 8 dried red chiles (preferably bedgi chiles), stemmed
• 2 or 3 cloves garlic
• 1 blade mace
• 1½ teaspoons fennel seeds
• ⅛-inch (3- to 4-mm) piece nutmeg
• 2 whole cloves
• 1-inch (2½-cm) cinnamon stick
• 3 tablespoons vegetable oil
• 2 tablespoons coriander seeds
• 1 teaspoon table salt
• 3 medium red onions
• 1 tablespoon fresh garlic paste
• 1 tablespoon fresh ginger paste
• 1 (1¾-pound/800-gram) chicken, cut into 1½-inch (4-cm) pieces