Fragrant chicken, coriander & coconut curry

chicken curry chicken korma chicken thigh chicken thighs chilli chillies cinnamon stick cinnamon sticks clove cloves coconut milk coriander cumin curry garam masala garlic clove garlic cloves ginger indian recipes indian storecupboard onion onions tamarind vegetable oil

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Source

Ingredients

400ml can coconut milk

small bunch coriander

6 large garlic cloves

small piece fresh root ginger , quartered

1-2 thin green chillies

2 tbsp vegetable oil

8 skinless chicken thighs or drumsticks

1 medium onion , finely chopped

3 cloves

thumb-size piece cinnamon stick

1½ tsp cumin powder

1½ tsp coriander powder

1 tsp garam masala

1 tsp tamarind paste

Method

Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.

Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.

Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.