Chicken and tamarind curry

Jeremy and Jane Strode

all details

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.

Rating: 2 out of 5 stars
Reader ratings (148)
Contains: Total commentsComments 2

Jeremy and Jane Strode's chicken and tamarind curry <a href="http://www.goodfood.com.au/good-food/cook/recipe/chicken-and-tamarind-curry-20111018-29wcp.html"><b>(recipe here).</b></a>

Photo: Natalie Boog

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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Main Ingredients - Chicken
Cuisine - Indian
Course - Main-course, Dinner
Occasion - Midweek dinner, Family meals

2 comments so far

So delicious and easy. Did not have the pulp so just used a jar or Tamarind puree which was I guess easier anyway and turned out perfect. Did add a spoonful of brown sugar just to take a touch of the tartness off but so good will cook again.

Commenter: kerryw3130
Location
Date and time: April 28, 2013, 7:03AM

Literally one of the worst things I've ever made. For the first time ever in 30 years of cooking I had to throw something out because it was utterly inedible. I don't know where it went wrong but it tasted like bile.

Commenter: SJ
Location
Date and time: June 05, 2015, 12:36PM

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