Chicken, tamarind and coconut curry

Name: Chicken, tamarind and coconut curry
Ingredients: 1 brown onion, diced; 3 large cloves garlic, minced; 2 tablespoons ghee; ¼ cup coriander leaves; 30 ml strained lemon juice; 50 ml fish sauce; 12 free-range, corn-fed chicken drumsticks; 300 g kipfler or other waxy potatoes, washed; 400 ml coconut milk; 150 ml Tamarind Liquid; 6 tomatoes, peeled, seeded and chopped; 18 curry leaves; 3 teaspoons Chilli Jam; 5 tablespoons Paramount Curry Paste; 1 teaspoon minced ginger

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A rich, hot-and-sour curry that is best made the day before it is needed, so that the flavours develop fully, and then reheated gently when you are ready to eat. Use chicken meat that is still on the bone as opposed to breast meat, which tends to dry out too quickly.

Ingredients

2 tablespoons ghee
1 brown onion, diced
3 large cloves

Main course
Spicy
Gluten-free

Method

Melt ghee in a wide, heavy-based pan and fry onion, garlic and ginger over moderate heat until fragrant.
Stir in curry paste, chilli jam and curry leaves and fry for a minute for flavours to amalgamate. Add tomato, tamarind liquid and coconut milk and bring to a boil. Simmer for 5 minutes.
Chop potatoes and add to pan with chicken legs, then simmer ge