• Wash and slice the chicken breasts evenly. Pat dry with kitchen towel and set aside.
• Pound together ginger, garlic, and lemongrass together few times and add to chicken pieces along with diced red onions.

Making Curry Seasoning Base

• Toast cumin and coriander powder in a skillet until well roasted brown, keeping the heat medium, stirring vigorously so that spices do not burn.
• Toast scraped coconuts until deep brown and fragrant
• Crush black pepper in a motor and pestle.
• Add remaining powdered spices and salt in the same motor and pound until mixed
• Add a teaspoon from toasted coconut, tamarind paste, soy sauce, marmite (optional ingredients) and mix everything and pound together.

Marinating and cooking

• Add the curry base and coat the chicken pieces well. Allow the marinate to sit for 30 minutes
• Heat cast iron skillet until hot and add olive oil.
• Add pieces of chicken and fry scraping the bottom constantly until chicken is cooked through. Keep the heat high to medium high and pan open. We do not want to let chicken steam but roast in the skillet with seasoning.
• If you feel the sauce is becoming too dry, before chicken is fully cooked, add little more oil and sprinkle in scant little bit of water at a time. This and mixing and scraping the bottom of the pot will prevent the spices from burning.
• Puree green chilies, remaining toasted coconut with half a cup of water and add at the end. also add sliced curry leaves.

  Cook for additional 10 minutes until flavors are combined.
• Serve hot with flat bread or rice.