TOMATO AND TAMARIND CHICKEN CURRY- FOOD SCIENCE

Ghee adds great flavour and doesn't burn when frying off the spices of this hearty chicken curry

INGREDIENTS

*2 tablespoons ghee
*1 large brown onion,coarsely chopped
*4 medium tomatoes, quartered
*5 whole garlic cloves,peeled
*2 long fresh red chili, chopped
*3 cm piece fresh ginger, peeled, finely grated
*2 tablespoons tamarind puree
*2 teaspoons chili powder
*3 teaspoons chili powder
*1 teaspoon brown suger
*1 teaspoons mustard seeds
*2-3 sprigs fresh curry fresh curry leaves
*1 kg chicken thigh fillets, trimmed , quartered
* 125 ml (1/2 CUP) thick coconut milk
* fried curry leaves, extra,to serve ( optional)


METHOD

1. Heat 1 tbs ghee in a heavy-based shallow casserole dish over medium-high heat. Add the onion, tomato, garlic and chili season cook, stirring occasionally, for 10 minutes or until caramelised Transfer to a blender. Add ginger, tamarind, chili powder, curry powder and sugar Blend until smooth.

2 Heat remaining ghee in dish over medium- low heat. Add cumin and curry leaves. Cook, stirring, for 1 minute or until aromatic. Add tomato mixture. Cook, stirring, for 4 minutes or until aromatic. Add chicken Cook, stirring occasionally, for 5 minutes. stir in coconut milk Reduce heat to low. Cook , covered stirring occasionally, for 15 minutes or until chicken is cooked through season.

3 Serve the curry topped with curry leaves, if using.