- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- small bunch coriander
- 6 large garlic cloves
- small piece fresh root ginger, quartered
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1-2 thin green chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 tbsp vegetable oil
- 8 skinless chicken thighs or drumsticks
- 1 medium onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- thumb-size piece cinnamon stick
- 1½ tsp cumin powder
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1½ tsp coriander powder
- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp tamarind paste
A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…
Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
Tamarind pasteYears ago you would have bought a block of dried tamarind and soaked it in water until the fruit softened. You can now buy concentrated pastes to add its characteristic tart, sour character and depth of flavour to a dish. The bought pastes have different amounts of sourness, so add a little at a time and taste as you go.