Crafts and Life

2.5 tablespoons curry powder

4 chicken legs, skinned and divided into drumsticks and thighs (or a 1.35 kg/3 lb chicken skinned and cut into serving pieces)

2 tablespoons corn or peanut oil

6 medium shallots, finely chopped

5 cm/2 inch piece fresh ginger, peeled and very finely chopped

6 cloves garlic, peeled and very finely chopped

15-20 fresh curry leaves, if available

1 medium cinnamon stick

4-5 dried, hot red chillies

4 small, waxy red potatoes, each about 90 g/ 3 oz peeled and halved

1.75 teaspoons salt

350 ml/12 fl oz coconut milk, from a well-shaken can

2 tablespoons thick tamarind paste or 1.5 tablespoons lemon juice mixed with 0.5 teaspoon sugar

2 medium tomatoes, each cut into 8 pieces

Method

Rub 1.5 tablespoons of the curry powder all over the chicken pieces and set aside.  Mix the remaining curry powder with 250 ml/8 fl oz water and set aside.

Pour the oil into a large, preferably non-stick, lidded pan and set over a medium-high heat.  When the oil is hot, put in the shallots, half the ginger, half the garlic, the curry leaves, cinnamon stick and red chillies.  Stir and fry for 5 minutes or until golden.  Add the curry powder-water mixture and continue to stir and cook for about 4 minutes.  Now add the chicken, potatoes, salt and 250 ml/8 fl oz water.  Stir and bring to the boil.  Cover, reduce the heat to low and simmer gently for 25 minutes.  Add the coconut milk and tamarind.  Stir and cook, uncovered, for a further 3-4 minutes.  The dish can be prepared up to this point severl hours in advance.

Just before serving, re-heat the curry if needed and add the tomatoes and the remaining ginger and garlic.  Stir and cook, uncovered, for 3-4 minutes.

Taken from Madhur Jaffrey's Ultimate Curry Bible – serves 4