Tuesday, November 03, 2009

Indian Curry Chicken

2 tablespoons vegetable oil
1 finely chopped onion
a finely chopped, thumb-sized knob of ginger
2 green chillies, seeded and finely chopped
4 chopped fresh tomatoes
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon honey
2 tablespoons dessicated coconut
1.5 lbs diced chicken
chopped fresh coriander

Cook the chopped onion in the heated oil in a frying pan until translucent. Place the chicken into the pan and cook until browned.

Place the ginger, garlic and chili into the frying pan with the onion and cook for around 1 minute, then add the tomatoes, tamarind paste, turmeric and honey and stir until combined. Cook the curry slowly for 10 minutes, then stir through the coconut. Season with salt and pepper.

Sprinkle the cooked curry with chopped coriander, and serve with rice.