Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry)

For The Malvani Masala Blend

• 1 tablespoon kashmiri chili powder
• 2 teaspoons ground coriander or coriander seeds
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground clove or use 1 whole clove
• 2 green cardamom pods
• 1 black cardamom pod
• 1/4 teaspoon Turmeric
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon poppyseeds , white or black

For the Tofu

• 14 ounces firm or extra firm tofu pressed for at least 15 minutes, then torn into bite-sized, 3/4” pieces
• 1 teaspoon Malvani masala blend from above
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon oil

For The Vatan sauce

• 1 teaspoon oil
• 1/2 cup chopped red onion
• 1/2 of a green chili such as serrano, or Indian. chopped or omit for less heat
• 2 tablespoons shredded coconut fresh, frozen, or dried

For the Curry

• 1 teaspoon oil
• 8 curry leaves fresh, frozen, or dried
• 1 1/4 cup chopped red onion
• 1/2 teaspoon salt divided
• 1 tablespoon ginger garlic paste
• remaining malvani masala blend from above or 1 1/2 tablespoons premade Malvani garam masala mixed with 2 teaspoons Kashmiri chili powder
• 1 cup water or more, if needed
• cilantro, non dairy cream for garnish