Mr Hallam’s tamarind chicken curry

tamarind chicken curry large

The curries I cook tend to fall into two categories – ones that you slow cook for hours and hours (which tend to use cheaper cuts of meat), and super quick ones that you cook just long enough for the meat to be done.

This curry falls into the second group, but whilst it’s quick to cook there are a truly staggering number of ingredients so it’s the shopping that takes a while. This did put me off at first but I assure you that it’s worth it, and once the spices are bought and stored snugly away in your spice rack you can conjure up this meal in just 20 minutes.

This recipe came from my friend Ben who was given it by his father who has become a granddad this week. I think this fragrant, luxurious curry is the perfect dish to celebrate the birth of a new baby.

Tamarind chicken curry

  • 4 chicken breasts chopped into pieces about 1 inch square

For the marinade

  • 4 tablespoons of tomato ketchup
  • 1 tablespoon of tamarind paste
  • A thumb sized piece of ginger, crushed
  • 3 garlic cloves, crushed
  • 4 tablespoons of water
  • 1 ½ teaspoons of chilli powder
  • 1 ½ teaspoon of cumin
  • 1 ½ teaspoons of ground coriander
  • 1 ½ teaspoons of salt
  • 1 tablespoon of sugar
  • 2 tablespoons of desiccated coconut
  • 2 tablespoons of sesame seeds
  • 1 teaspoon of poppy seeds

To cook

  • 2 tablespoons of sunflower oil (or other flavourless oil)
  • 8 curry leaves
  • ½ a teaspoon of nigella (onion) seeds
  • 2 dried red chillies
  • ½ teaspoon of fenugreek seeds (or powder)
  • 10 cherry tomatoes, halved (or half a tin of chopped, tinned tomatoes)
  • A handful of fresh coriander, chopped
  • 2 fresh green chillies, chopped (optional if you like a lot of heat)

Put all the marinade ingredients into a large mixing bowl and stir well to blend everything together.

Add the chicken pieces to the mix and stir until they are well coated with the spice mixture.

Heat the oil in a large frying pan or wok and when hot add the curry leaves, nigella seeds, dried red chillies and fenugreek seeds and fry for about 30 seconds. Lower the heat to medium and add the chicken pieces along with the sauce.

If you are using tinned tomatoes then add them at this stage and simmer gently for about 12-15 minutes or until the chicken is just cooked through.

If you are using fresh cherry tomatoes then add these once the chicken is done along with the coriander and green chillies.

Serve with rice (if you need a recipe for cooking rice then see my post ‘Nice Rice’.)

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