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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chicken, tamarind and coconut curry

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of