Tomato and Tamarind Chicken Curry

taste.com.au

April Kendall

2 tablespoons ghee

1 large brown onion, coarsely chopped

4 roma tomatoes, quartered

5 whole garlic cloves, peeled

1 long fresh red chilli, chopped

3cm piece fresh ginger, peeled, finely grated

2 tablespoons tamarind puree

3 teaspoons hot madras curry powder

1 teaspoon brown sugar

1 ½ teaspoons cumin seeds

16 fresh curry leaves

1kg chicken thigh fillets, trimmed, quartered

125ml (½ cup) water

Fried curry leaves, extra, to serve

subheading: MINT CHUTNEY:

1 bunch fresh mint, leaves picked

3 green shallots, chopped

1 garlic clove, coarsely chopped

2 tablespoons lemon juice

1 teaspoon brown sugar

2 tablespoons coconut milk

Directions at taste.com.au

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