A delicious indian meal with a tangy, rather than traditional curry flavour. The cherry tomatoes are refreshing and the whole meal leaves you looking forward to the next time. Try serving with homemade Spiced Basmati Rice.
4 tblspoons Tomato Ketchup
1 tblspoons Tamarind paste
4 tblspoons Water
1 1/2 teaspoon Chilli powder
1 1/2 teaspoon Salt
1 tblspoons Sugar
1 1/2 teaspoon Ginger pulp
1 1/2 teaspoon Garlic pulp
2 tblspoons Coconut ; shredded
2 tblspoons Sesame seeds
1 teaspoon Poppy seeds
1 teaspoon Ground cumin
1 1/2 teaspoon Ground coriander
6 medium Chicken breast ; cut into 8 pieces each
5 tblspoons Corn oil
8 tblspoons Curry leaves
1/2 teaspoon Onion seeds
3 large Dried red chillies
1/2 teaspoon Fenugreek
3 tblspoons Coriander sprigs ; chopped, fresh
2 Green chillies ; chopped, fresh
INSTRUCTIONS
1. Put the tomato ketchup, tamarind paste and water into a large mixing bowl and use a fork to blend everything together. 2. Add the chilli powder, salt, sugar, ginger pulp, garlic pulp, shredded coconut, sesame and poppy seeds, ground cumin and ground coriander to the mixture. 3. Add the chicken pieces and stir until well coated with the spice mixture and set to one side. 4. Heat the oil in a deep round-bottomed frying pay or large karahi. Add the curry leaves, onion seeds, dried red chillies an fenugreek seeds and fry for about 1 minute. 5. Lower the heat to medium and add the chicken pieces, along with their sauce, two or three pieces at a time, mixing as you go. When all the pieces are in the pan, stir them around using a slotted spoon. 6. Simmer gently for about 15 minutes or until the chicjken is thoroughly cooked. 7. Finally, add the tomatoes, fresh coriander and green chillies and serve with rice and cashew nuts if desired.
NOTES
Tastes great, but not overpowering. Leave out the fresh chillies if preferred