Roast the dry red chilies, coriander seeds, peppercorns, fenugreek seeds, cumin seeds, coconut, garlic and ginger until they turn brown.
Heat the remaining oil in the same pan.
Add onion and fry till onion is slightly pinkish.
Cool the roasted ingredients and add them in the blender.
Blend to make a smooth paste. Use little water if required.
Keep the paste aside.
For the curry
Heat oil in a pan.
Add curry leaves and fry for a few seconds.
Add sliced onion and fry till pinkish.
Now add turmeric powder and garam masala powder and fry for a few seconds.
Add chicken and fry on high heat for 3-4 minutes.
Add the ground masala paste and fry for a minute.
Now add salt and thin coconut milk and cover the chicken till it's tender.
Add tomato puree and tamarind paste and cook for 2-3 minutes.
Add the thick coconut milk and switch off the heat.
Garnish with fresh coriander and fried onions.
Serve hot with rotti.
To eat Kori rotti, place pieces of Rotti on a plate. Top with curry and chicken pieces.This curry tastes with anything like rice, laccha paratha, neer dosa or even plain chapaties. So just in case, Rotti is not available to you, go ahead and enjoy the curry with other options.