This curry recipe packs a punch but it's not as hot as you'd think. The flavours mellow as it cooks and the raita adds a cooling touch
- 2tbsp oil
- 2 large onions, sliced
- 1.25kg (2lb 12oz) boneless, skinless chicken thighs, halved
- 2 x 400g cans coconut milk
- 6 medium tomatoes, roughly chopped
- 1tsp sugar
- 2tbsp tamarind paste
- 10 fat red chillies
- ½tsp cumin seeds
- 1tsp coriander seeds
- 6 black peppercorns
- 1tsp ground cinnamon
- 6 cardamom pods
- 5cm (2in) piece fresh root ginger, peeled and chopped
- 6 garlic cloves, peeled
To make raita, simply grate a peeled and deseeded cucumber into natural yogurt and add salt, pepper and freshly chopped mint.
To make the paste, put all the paste ingredients into a food processor with 5tbsp cold water and blend.
To make the curry, heat the oil in a large saucepan - a wok is ideal - then cook the onions until quite soft, for around 10 minutes. Now add the paste and cook for a few minutes, stirring. Add the chicken and coat well in the paste. Add a little salt, then the coconut milk and tomatoes. Bring to the boil then turn down to a very gentle simmer and cook, uncovered, for 2 hours, stirring occasionally. Just before serving, add the sugar and tamarind paste. Serve with pilau rice and raita.