Despite its vibrant hue, this curry has a mellow elegance that suits all palates.
Serves: 4
INGREDIENTS
Spices
2 teaspoons cumin seeds
1 teaspoon each fennel seeds and coriander seeds
½ teaspoon each fenugreek seeds and black peppercorns
Curry
2 tablespoons vegetable oil
¼ teaspoon fenugreek seeds
8 curry leaves
1 brown onion, thinly sliced
4 cloves garlic, crushed
1 thumb-sized piece fresh ginger, grated
1 teaspoon ground turmeric
½ teaspoon chilli flakes
¼ teaspoon ground cloves
2 tomatoes, chopped
1 stalk lemongrass, bruised,
750 grams skinless chicken thighs, halved
1 tablespoon tamarind paste
400ml tin coconut milk
juice 1 lime
METHOD
Spices: Put the spices in a dry frying pan and cook over a medium heat for a few minutes until fragrant. Cool, then put in a small food processor and whizz, or pound in a mortar and pestle until finely ground.
Curry: Heat the oil in large frying pan and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger, and cook over a gentle heat for 10 minutes. Add the turmeric, chilli, cloves and toasted spices and stir to combine. Add the tomatoes, lemongrass and chicken. Stir to coat the chicken in the spices, cover and cook for 10 minutes over a medium heat.
Add the tamarind paste and coconut milk, cover and cook on low for 20 minutes. Remove the lid and cook a further 10 minutes until the chicken is tender. Squeeze over the lime juice before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.