Coconut & Tamarind Chicken Curry

Ingredients

• 20 skinless, boneless chicken thighs
• juice 3 limes
• 2 tsp coarsely ground black pepper
• 2 tsp turmeric
• 6 tbsp vegetable oil, for frying
• 3 tbsp tamarind pulp
• 400ml coconut milk
• 1 x 160ml can coconut cream
• 2 tbsp coriander, chopped
• 4-6 tbsp vegetable oil
• 3 tsp mustard seeds
• 3 tbsp fresh or dried curry leaves
• 4 onions, finely diced
• 8 garlic cloves, crushed
• 75g ginger, finely shredded
• 1 tbsp paprika
• 3 x 400g cans chopped tomatoes
• 450ml chicken stock
• 2 tbsp golden muscovado sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chicken thighs in a bowl with the lime juice, black pepper and turmeric, toss to coat, cover and refrigerate for 20 minutes.

2. Soak the tamarind pulp in a splash of hot water for 10 minutes, mash it well, then strain it into a small bowl and set aside.

3. Heat 6 tbsp vegetable oil in a large heavy pan over medium-high heat. Fry the chicken in batches until browned, about 8 minutes in total, then remove.

4. Reduce the heat to medium. Add 4-6 tbsp vegetable oil and the mustard seeds, cover until they pop, then add the curry leaves and onions and cook 10 minutes until golden.

5. Stir in the garlic, ginger and paprika and cook for 2 minutes, stirring constantly.

6. Add the chopped tomatoes, chicken stock, muscovado sugar and tamarind liquid. Simmer gently for 10 minutes.

7. Return the chicken and any juices to the pan, cover and simmer for 15 minutes until the chicken reaches 165°F (74°C) in the thickest part.

8. Stir in the coconut milk and coconut cream and simmer gently for 5 minutes. Stir in the chopped coriander and serve hot.