In a skillet, heat coconut oil. Add onions and garlic.
Saute for a few minutes until onions and garlic have started to change color.
Remove from the pan and add chillies to the same skillet.
Roast chillies for 30 seconds-1 minute until they become fragrant.. Remove chillies from the skillet.
In the same pan, melt ghee and add fenugreek, cumin, peppercorns and coriander. Roast for 1-2 minutes on medium heat until it becomes fragrant.
Using a coffee/spice grinder, grind the roasted dry spices and coconut to a fine powder.
Using a food processor or high powered blender, combine onions, garlic, chillies and ground coconut and spices. Process until well chopped.
Add 1 cup of water and process to a very smooth paste.
Now that our masala is ready, let’s start to make the curry.
In a large pot, heat ghee.
Add cinnamon stick, cloves and curry leaves. Fry for a few seconds.
Add chicken, salt, turmeric, tamarind and masala paste.
Add 2 cups of coconut milk and ½ cup water. Stir to combine. Bring to a boil.
Reduce to a simmer and cook until chicken is just cooked, about 30 minutes.
Add coconut cream and cook on high heat for 5 minutes.