South Indian Chicken Curry

Name: South Indian Chicken Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Makes 4 adult portions
Cuisine: Indian
Ingredients: 1½ tablespoons tamarind paste; 1 teaspoon turmeric; 1¾ cups canned coconut milk; 1 can (15-oz.) crushed tomatoes; 3 garlic cloves, crushed; 1 teaspoon ground coriander; ¾-inch piece gingerroot, peeled and grated; 1 large onion, sliced; 8 to 12 boneless, skinless chicken thighs (depending on size); 1 handful cilantro leaves, roughly chopped; 1 teaspoon cayenne pepper; ½ teaspoon coarsely and freshly ground black pepper; 4 tablespoons sunflower oil; juice of 1 lemon; Perfect Basmati Rice; sea salt; naan bread (optional); 2 large pinches dried curry leaves; 1 teaspoon black mustard seeds

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
1 hr 15

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Packed with plenty of flavors, this deliciously simple dish includes coconut milk for a rich finish. You can make the whole recipe a day or two in advance, or split up the stages, marinating the chicken and making the tomato sauce a day before you need the dish and then finishing the cooking the next day.

Ingredients

8 to 12 boneless, skinless chicken thighs (depending on size)
1 teaspoon turmeric
1 teaspoon

Asia
India
Main course
Gluten-free
Spicy

Method

Put the chicken in a large freezer bag. Mix together the turmeric, ground coriander, chili powder, black pepper and lemon juice, then pour over the chicken. Seal the bag and mix everything together. Leave to marinate in the refrigerator at least 10 minutes, but, for the best flavor, an hour or longer is preferable.
Heat 2