Coconut and Tamarind Chicken Curry

Categories: Chicken- main dish meat

Ingredients

• 10 skinless, boneless chicken breast and thighs
• Juice of 2 limes
• 1 tsp. coarsely ground black pepper
• 1 tsp. turmeric
• 3 Tbsp. coconut oil
• 2 Tbsp. tamarind pulp
• 3/4 cups coconut milk
• 1/3 cup (1 can) coconut cream
• 1 Tbsp. chopped or dried coriander
• for the sauce:
• 2-4 Tbsp. coconut oil
• 1 1/2 tsp. mustard seeds
• 1 1/2 Tbsp. fresh r dried curry leaves (opt.)
• 2 onions, finely diced
• 3 garlic cloves, crushed
• 2 1/2 Tbsp. minced ginger
• 1/2 Tbsp. paprika
• Chopped tomatoes (about 2 small canned tomatoes)
• a few Tbsp. chicken or vegetable stock
• 1 Tbsp. golden muscovado sugar or raw brown sugar

Directions

1. Mix lime juice, pepper and turmeric in a large bowl. Coat chicken with this mixture.
2. Heat oil in a large skillet. Add mustard seeds, curry leaves and onions. Stir, cover, and cool on low for 10 to 15 minutes, stirring occasionally.
3. Add garlic and ginger, increase heat, and stir in paprika, tomatoes, stock, raw sugar and dried curry leaves (if using). Cook uncovered for 15 to20 minutes until sauce has thickened and reduced.
4. Preheat oven to 325 degrees. Heat oil in a skillet and fry chicken until golden. Pour excess oil from frying pan and let cool slightly. Add 1/2 cup of water to skillet, stir and use a spatula to add the juice to tomato sauce.
5. Place chicken in a roasting pan, pour sauce over it and then cover and bake for 15 minutes or until chicken is tender.
6. Transfer chicken to a serving dish. Place stovetop safe roasting pan on stove on low heat, bring to a simmer and stir in tamarind pulp, coconut milk, and half the coconut cream. ladle over chicken, drizzle with remaining coconut cream and sprinkle with coriander before serving.

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