Mouth-watering tamarind chicken, sweet, sour and spicy with a great tamarind tangy flavour, best served with aromatic rice or naan
If using toasted sesame seeds add them to the marinade as they won't need frying with the curry leaves and chillies
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## INGREDIENTS ##
300g chicken / lamb (diced)
1-2 tablespoon tamarind paste (I use Maggi tamarind sauce)
1 tablespoon tomato paste
1.5 teaspoons chilli powder
1/2 teaspoon salt
2 teaspoons sugar
1.5 teaspoons garlic paste
1.5 teaspoons ginger paste
1.5 tablespoons desiccated coconut
1/2 teaspoon cumin powder
3/4 teaspoon coriander powder
2 tablespoons vegetable oil
1/2 large brown/white onion (approx. 120g)
1 stalk curry leaves
1 tablespoon sesame seeds (optional)
1/4 teaspoon black onion seeds (kalonji/nigella)
2 dry Kashmiri chillies (sliced finely)
200ml water
1/4 teaspoon fenugreek seeds
1 sliced tomato
1/4 cup fresh/chopped coriander
2 green finger chillies (sliced)
## METHOD ##
1. add the meat to a bowl and add the tomato and tamarind paste, chilli powder, salt, sugar, garlic and ginger paste, desiccated coconut, cumin and coriander powder. mix well, cover and allow to marinate for an hour but ideally overnight
2. on a medium hight heat add the oil and onions to the bowl and cook stirring frequently until beginning to brown
3. add in the curry leaves, sesame seeds, onion seeds, dry Kashmiri chillies and fenugreek seeds frying for a minute to release the flavours
4. add in half of the heated water and stir through well
5. in with the marinated meat, remaining liquid and tomato slices stirring to combine
6. turn the heat up to high and when the dish is reaching the consistency you require and the meat is almost cooked through add in the fresh coriander and finger chillies
7. stir though and continue to cook until the oil begins to separate. serve and enjoy
#tamarind #thecurrykid #curry #indian
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