Today’s recipe is one of those ones that brings back happy memories. in the long-distant days of my late teens/early 20s, when I didn’t cook as much and the variety of available ingredients wasn’t great, this was my go-to dish in the local Indian restaurant, possibly because it contains one of my all time favourite flavours – tamarind. Tamarind paste is pretty easily available in most supermarkets, but if you’re struggling to get it, don’t worry, you can add a tablespoon of balsamic vinegar instead.
I’d love to hear from you if you try my this recipe out or have any questions about it.
1pieceginger (around the same size as the garlic)(grated)
2onions(blitzed to a pulp in the processer or grated)
4chillies(crushed or 1- 2 tsp chilli powder)
600gramschicken thigh or breast fillets(cut into chunks)
1.5 - 2tinschopped tomatoes or passata
0.25cupwhite wine or cider vinegar
1 - 2tsptamarind paste
2tspjaggery or brown sugar
chilli powder(to taste)
Rice, cauliflower rice, chapattis, paratha or naan
Heat the oil in a large pan, saute the garlic and ginger for a minute, then add the onion and salt. Saute for a further 10 minutes.
Add the chillies, turmeric, ground cumin, ground coriander, and tandoori masala. Stir to combine into a paste.
Add the chicken and stir for a few minutes until it becomes coated with the paste and starts to cook (don't worry if it's not cooked through at this stage, as the chunks will cook whilst the sauce is simmering later).
Add the tomatoes, vinegar, tamarind paste, jaggery/sugar and bay leaves and simmer for 20 - 30 minutes, until the sauce starts to thicken and reduce. After about 10 minutes, taste the sauce and add extra chilli powder if you feel it needs more of a kick.
Serve over rice or with flatbreads. Garnish with chopped coriander and lime wedges.
If you don't have jaggery or brown sugar, don't worry - normal granulated sugar will do.
Feel free to make this one in advance - if anything it taste even better the next day.