GET YOUR TASTE BUDS ZINGING WITH THIS SPICY CHICKEN CURRY

TOMATO AND TAMARIND CHICKEN CURRY

Serves: 4

INGREDIENTS

2 tbsp ghee

1 large brown onion, coarsely chopped 4 roma tomatoes, quartered

5 whole garlic cloves, peeled

1 long fresh red chilli, chopped

3cm piece fresh ginger, peeled, finely grated 2 tbsp tamarind puree

3 tsp hot madras curry powder

1 tsp brown sugar

1 1⁄2 tsp cumin seeds

16 fresh curry leaves

1kg chicken thigh fillets, trimmed, quartered 125ml (1⁄2 cup) water

Fried curry leaves, extra, to serve

MINT CHUTNEY:

1 bunch fresh mint, leaves picked 3 green shallots, chopped

1 garlic clove, coarsely chopped 2 tbsp lemon juice

1 tsp brown sugar

2 tbsp coconut milk

METHOD

Heat 1 tbsp ghee in a heavy-based shallow casserole dish over medium-high heat. Add the onion, tomato, garlic and chilli. Season. Cook, stirring occasionally, for 10 minutes or until caramelised. Transfer to a blender. Add ginger, tamarind, curry powder and sugar. Blend until smooth.

Heat remaining ghee in dish over medium-low heat. Add cumin and curry leaves. Cook, stirring, for 1 minute or until aromatic. Add tomato mixture.

Cook, stirring, for 4 minutes or until aromatic. Add chicken. Cook, stirring occasionally, for 5 minutes. Stir in water. Reduce heat to low. Cook, covered, stirring occasionally, for 15 minutes or until chicken is cooked through. Season.

Meanwhile, for the chutney, place all ingredients in a blender and blend until smooth. Season. Serve the curry topped with curry leaves, if using. Drizzle with chutney.

TIP: The curry and mint chutney can be made in advance and frozen in separate airtight containers for up to one month. Defrost overnight in the fridge before reheating the curry.