Chicken and tamarind curry
For a lighter curry, white fish can be substituted for the chicken - just adjust the cooking time. Fenugreek - a highly aromatic seed, tamarind and curry leaves can be found at Asian grocery stores and supermarkets with well-stocked spice ranges.
Ingredients
8 chicken thighs (on the bone or deboned), skin removed
1 tbsp curry powder
1/2 tbsp chilli flakes
4 tbsp tamarind pulp (buy in jar or make your own*)
1/3 cup vegetable oil
Sea salt
Fresh ground black pepper
2 medium brown onions, finely sliced
2 garlic cloves, finely sliced
2 tbsp fenugreek seeds
10 curry leaves, fresh or dried
300ml chicken stock
1 handful coriander leaves, picked and washed
Method
Marinate chicken with curry powder, chilli and tamarind for at least 20 minutes.
Heat oil in a large saucepan and add seasoned onions, garlic and fenugreek.
Cook until onion starts to brown, about 15 minutes. Add curry leaves and chicken. Cook chicken for two minutes on each side before adding stock. Bring to the boil then reduce to a simmer, cover with a lid and cook for 20 minutes, turning chicken once until cooked through and sauce has reduced. Garnish with coriander leaves and serve with basmati rice.
* To make tamarind pulp, place tamarind in a bowl and cover with boiling water. Allow to soften and break up with a spoon. Pass pulp through a strainer, discarding seeds and skin. Freeze leftover pulp in ice cube moulds for future use.
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