Ingredients

The following ingredients have 4 Servings
  • 1 onion (finely diced)
  • 1 tbsp root ginger (grated)
  • 5 garlic cloves (crushed)
  • 2 chilli peppers (Finely diced. Use more or less depending on how hot they are and your heat tolerance)
  • 2 tsp ground coriander
  • 1½ tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • ½ tsp fenugreek
  • 2 tsp tamarind puree
  • 1 tbsp tomato puree
  • 1 tbsp brown sugar (I used soft brown sugar)
  • 4 tomatoes (or 400g tin of chopped tomatoes)
  • 500 g chicken (diced)
  • 1 lemon (to serve)

Instruction

  • Heat some oil in a saucepan. Gently fry the onion for about 5 minutes until soft.
  • Add the ginger, garlic and chilli peppers.
  • Stir in the ground spices plus a little water to stop the pan from being too dry.
  • Dice and blend the tomatoes with a stick blender so you get a smoother sauce.
  • Add the blended tomatoes plus the tamarind, tomato puree and brown sugar. Stir and heat through. Taste and add extra tamarind or sugar if necessary.
  • Add the chicken and simmer for 20 minutes till the chicken is cooked through.
  • Serve with rice and lemon wedges.