TAMARIND AND GINGER CHICKEN CURRY
Prep time 10 mins Cooking time 1 hour 10 mins Serves 4
2 tbsp vegetable oil
1 large knob of ginger, peeled, finely sliced 2 garlic cloves, crushed
1 red or green chilli, finely chopped, plus extra to garnish
2 tbsp tamarind paste 1 tbsp honey
500g deboned, skinless chicken thighs 4 tbsp fresh orange juice
2 cups coconut milk
200g sugar snap peas Chopped spring onions and coriander leaves, to garnish
Heat the oil in a pot over a low heat and add ginger, garlic, chilli, tamarind and honey. Sauté for 2 minutes.
Toss in the chicken and stir to coat. Cook slowly until golden and sticky.
Add the orange juice and bring to the boil, then reduce the heat and simmer for 10 minutes. Pour in the coconut milk and cook gently for 40 minutes, then add the peas and cook for another 5 minutes. Season with sea salt and white pepper.
Garnish with chilli, spring onions and coriander. Serve hot.