Cubed Chicken with Tomatoes and Fresh Coconut

I am the first to admit that the kolhapuri masala is a potent one—vibrantly red and full-bodied, akin to fine aged wine. Sprinkle it in anything, and watch the sparks fly! But have no fear, ‘cause coconut is here. That’s why I have you add it toward the end, after the chicken cooks: its creamy quality will tame the chiles to a pleasantly manageable piquancy.