Mangalorean kori rotti

Step 1: Heat 1 tsp of the ⅓ tbsp coconut oil in a frying pan over a low heat. Roast 10 dried Byadgi chillies, 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns and ¼ tsp fenugreek seeds for 3 minutes, stirring, until the chillies are crisp and the seeds fragrant. Common mistake: letting the fenugreek darken; burnt fenugreek makes the whole curry bitter.

Step 2: Blend the roasted spices with 6 cloves garlic, 1 tsp tamarind paste and 150 ml of the ½ cup water to a smooth red paste.

Step 3: Heat the remaining coconut oil in a heavy pot over a medium heat. Add 10 curry leaves and, when they crackle, 2 onions. Fry for 8 minutes until golden.

Step 4: Add the masala paste and fry for 5 minutes until it darkens and the oil separates.

Step 5: Add 2 ¼ lb bone-in chicken pieces, skinless, ½ tsp ground turmeric and 1 ½ tsp salt and fry for 5 minutes, turning, until the chicken is coated and sealed.

Step 6: Stir in half of 1 ¾ cups coconut milk and the rest of the water. Bring to a simmer, cover and cook over a low heat for 25 minutes, until the chicken reads 165°F/165 °F at the thickest part and the juices run clear.

Step 7: Stir in the remaining coconut milk and warm through for 3 minutes without boiling. The gravy should be thin and generous, like a broth.

Step 8: At the table, break 2–3 5 ½ oz kori rotti (dried rice wafers) into each plate and ladle plenty of curry and chicken over them. Eat straight away, while the wafers still crunch.