Instructions

• Cut the 2 pounds boneless skinless chicken into 1-inch pieces (if not already cut) and place in a large mixing bowl.
• To the bowl with the chicken, add 1/2 cup ketchup, 1 tablespoon sugar, 1 1/2 teaspoons sweet paprika, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons salt, 2 tablespoons sesame seeds, 1 1/2 teaspoons poppy seeds, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, and 1 1/2 tablespoons curry powder. Stir to combine.
• Add 1/3 cup shredded dried coconut and 1/3 cup water to the bowl; stir until evenly mixed and the chicken is thoroughly coated. Set the coated chicken aside while you heat the pan.
• Heat 3 tablespoons ghee (or oil) in a large skillet over medium-high heat until shimmering.
• Add 1 teaspoon nigella seeds and 1/2 teaspoon fenugreek seeds to the hot fat and fry, stirring, for about 1 minute until aromatic.
• Add 2 teaspoons fresh minced garlic and 2 teaspoons fresh minced ginger to the skillet and fry, stirring, for about 1 minute.
• Add the chicken mixture and 1 bay leaf to the skillet. Bring to a simmer, reduce the heat to medium, cover, and simmer for 25 minutes, stirring occasionally.
• Add 1/2 pint (1 cup) cherry or grape tomatoes and 1/4 cup fresh chopped cilantro to the skillet. Simmer, uncovered, for another 3 minutes, until the tomatoes are tender but still slightly firm.
• Remove and discard the bay leaf. Garnish with additional chopped cilantro as desired and serve.