South Indian Chicken Curry

A deliciously simple dish made with coconut milk for a rich finish. You can make the whole thing a day or two in advance, or split up the stages, and marinate the chicken and make the tomato sauce the day before, then cook the finished dish on the day you need it.

MAKES 4 adult portions

PREPARATION TIME 15 minutes, plus at least 10 minutes marinating

COOKING TIME 1 hour

8–12 skinless, boneless chicken thighs (depending on size)

1 tsp turmeric

1 tsp ground coriander

1 tsp hot chilli powder

½ tsp coarsely and freshly ground black pepper

juice of 1 lemon

4 tbsp sunflower oil

1 tsp black mustard seeds

2 large pinches of dried curry leaves

1 large onion, sliced

2cm/¾in piece of root ginger, peeled and grated

3 garlic cloves, crushed

400g/14oz/1¾ cups canned chopped tomatoes

400ml/14fl oz/scant 1¾ cups canned coconut milk

1½ tbsp tamarind paste

1 handful of coriander/cilantro leaves, roughly chopped

sea salt

TO SERVE

Perfect Basmati Rice (see page 14)

naan bread (optional)

 

1 Put the chicken in a large freezer bag. Mix together the turmeric, ground coriander, chilli powder, black pepper and lemon juice, then pour over the chicken. Seal the bag and mix everything together. Leave to marinate in the refrigerator for at least 10 minutes but, for a better flavour, an hour or longer is preferable.

2 Heat 2 tbsp of the oil in a saucepan over a medium heat and add the mustard seeds and curry leaves. When the mustard seeds begin to pop about, stir in the onion. Cover and cook for 10–15 minutes, stirring occasionally. Add the ginger and garlic and cook for a couple of minutes. Stir in the tomatoes and 200ml/7fl oz/scant 1 cup water. The best thing to do is half fill the empty tomato can with water and pour straight into the pan. Bring to the boil, then reduce the heat and leave to simmer for about 15 minutes.

3 Meanwhile, heat the remaining oil in a large saucepan or flameproof casserole over a medium heat. When almost smoking, add the marinated chicken, with any marinade, and cook for about 8 minutes until the chicken is golden all over. Stir in the tomato sauce, coconut milk, tamarind and a good pinch of salt. Bring to the boil, then reduce the heat and leave to simmer for 25–30 minutes until the chicken is tender and cooked through and the sauce thick. Stir in the chopped coriander/ cilantro and serve with rice and naan bread, if you like.