This sweet and sour spicy chicken curry has a thick sauce flavoured with tamarind, tomato and desiccated coconut.
This is one of those dishes which, if cooked in advance and reheated a day or two later, really does improve as the flavours meld together.
Ingredients for 4 people
- 4 Chicken Breasts diced
- 2 Large White onions thinly sliced
- 4 TSP Curry Powder
- 3 TSP Garam Masalla
- 2 TBSP Tamarind Sauce or more to taste
- 100ml Tomato Puree
- 100g Fine Desiccated coconut powder
- 1 TBSP Ginger finely grated
- 1 TBSP Garlic finely grated
- 4 TSP Sugar
- 6 TBSP Vegetable Oil
- Kettle of Boiling Water
- Fresh Coriander leaves roughly chopped
Method
Fry the onions in the oil over a high heat until charred and slightly softened.
Add the garlic, ginger and the curry powder and stir on high until the aromas release. Add the chicken and stir to seal.
Add water if needed to prevent the spices from burning.
When the chicken is sealed add the tomato, tamarind and coconut and stir in well. Pour over enough boiling water to come half way up the contents.
Bring up to the boil and allow to cook until the chicken is cooked through stirring occasionally.
Lower the heat and continue to simmer until the sauce is very thick.
Serve with rice and garnish with the coriander leaves.
Gavin McArdell www.curryfrenzy.com
