- 2tbsp sunflower oil
- 1kg (12) skinless, boneless chicken thighs, cut into large chunks
- 4 onions, peeled and sliced
- 4 garlic cloves, crushed
- 8cm piece fresh ginger, grated
- 3tsp mustard seeds
- 2tsp turmeric
- 400ml can reduced-fat coconut milk
- 3tbsp fresh or dried curry leaves
- 5tsp tamarind paste
- juice of 3 limes
- 2tbsp coriander, chopped
Heat the oil in a sauté pan and brown the chicken all over, seasoning as you go. Set aside. Now put the onions, garlic, ginger, mustard seeds and turmeric into the pan. Add a little more oil if you need to. Stir well and cook for 3-4 minutes. Add the coconut milk and bring to the boil. Add the chicken, curry leaves and tamarind paste. Mix well then cover and simmer, very gently, until the chicken is tender, about 40 minutes.
Add the lime juice and coriander, stir through and serve with rice. We made some coconut and coriander rice – just add a little coconut milk with the water when you cook basmati rice and stir in fresh coriander to serve.
Top Tip for making Chicken And Tamarind Curry
If you're making ahead or freezing, don't add the coriander as it will discolour