Southern Indian chicken curry
The curries of the South are more aromatic than hot, based on coconut milk with the added tang of tamarind and lime
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6
3 large fat green chillies, deseeded
1tsp ground coriander
1/2tsp turmeric
2.5cm (1in) piece fresh root ginger, peeled
2 garlic cloves, peeled
large bunch fresh coriander, chopped
2tbsp groundnut or sunflower oil
10 curry leaves
2 large onions, sliced
4 skinless boneless chicken breasts, cut into chunks
1 x 410g tin Thick and Creamy Coconut Milk from Blue Dragon
2tsp tamarind paste (Bart Spices)
juice 1 lime
1 Chop the chillies, ground coriander, turmeric, ginger and garlic, using a mini chopper or blender. If you've bought coriander on the root, add the washed roots as well. Add a splash of water and a pinch of salt. Whiz to make a paste.
2 Heat the oil in a large saucepan, add the curry leaves and stir, then add the paste, onions and chicken. Cook for 3 to 4 minutes, stirring so it doesn't stick to the pan. Add the coconut milk, bring to the boil then simmer for 10 to 15 minutes or until the chicken is cooked through.
3 Stir in the tamarind paste, fresh coriander and lime juice, and serve with basmati rice and a tomato salad. To make the salad, chop tomatoes and shallots, add a squeeze of lime juice and season with salt. You can make the curry the day before and keep it in the fridge, but add the fresh coriander just before serving.
Per serving: 320cals, 22g fat, 16g saturated fat, 5g carbohydrate
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