ANITA’S TAMARIND CHICKEN CURRY (Serves 4) Marinade: 500g chicken breast 3cm cube of grated ginger 3 cloves of crushed/grated garlic 2 tablespoons of tamarind paste Ingredients for the curry sauce: One medium white onion (finely chopped) 2cm cube of fresh ginger (finely chopped) 2 cloves of garlic (finely chopped) 1 green chilli (finely chopped) according to taste 1 teaspoon of cumin seeds 1 teaspoon salt 1-2 teaspoons freshly ground gharam masala ½ teaspoon tumeric powder 3 tablespoons tomato puree 100-150ml passata or fresh tomato reduction Fresh coriander to garnish 2 tablespoons of sunflower/olive oil Method: » Mix the marinade ingredients together well with the chicken and set aside, ideally for at least 30 minutes. » Sear the chicken pieces in a frying pan with a little hot oil and set aside. » Add the remaining oil to a deep pan on medium heat. When oil is hot introduce the cumin seeds. » Allow the seeds to brown slightly and when sizzling, add onions/ginger and garlic and stir. » Cook on a low/medium heat until all the moisture has evaporated (approx. 5mins, the onions will appear translucent). Add the chopped chillies and soon afterwards, stir in the tumeric and tomato puree and passata, giving all the flavours in the sauce a chance to mingle. Cook this sauce on low heat for 5 mins, stirring occasionally. » When the tomato sauce has become glossy in appearance, add the gharam masala and salt and the chicken pieces. Allow the chicken to cook in the sauce for 2 mins before adding approx. 50ml boiling water if necessary from the kettle and carefully combine to give an even sauce. » Bring to the boil and then turn down to medium heat and let the chicken cook through until perfectly tender (10-15 mins, taste to check). » Garnish with fresh coriander if desired and serve with basmati rice or Indian breads. ENJOY! For further information/ advice about this recipe, Indian cookery courses and events contact Anita on: 07764686119 or email: anita@ anitasharmajames.co.uk Pictured: Anita hosted Hydrock’s very first Curry Cook-Off in Birmingham, which proved hugely popular with staff and guests alike!

ANITA’S TAMARIND CHICKEN CURRY (Serves 4)€¦ · CHICKEN CURRY (Serves 4) Marinade: 500g chicken breast 3cm cube of grated ginger 3 cloves of crushed/grated garlic 2 tablespoons

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ANITA’S TAMARIND CHICKEN CURRY (Serves 4)

Marinade:500g chicken breast3cm cube of grated ginger3 cloves of crushed/grated garlic2 tablespoons of tamarind paste

Ingredients for the curry sauce:One medium white onion (finely chopped)2cm cube of fresh ginger (finely chopped)2 cloves of garlic (finely chopped)1 green chilli (finely chopped) according to taste1 teaspoon of cumin seeds1 teaspoon salt1-2 teaspoons freshly ground gharam masala½ teaspoon tumeric powder3 tablespoons tomato puree100-150ml passata or fresh tomato reductionFresh coriander to garnish2 tablespoons of sunflower/olive oil

Method: » Mix the marinade ingredients together well with the

chicken and set aside, ideally for at least 30 minutes. » Sear the chicken pieces in a frying pan with a little hot oil

and set aside. » Add the remaining oil to a deep pan on medium heat.

When oil is hot introduce the cumin seeds. » Allow the seeds to brown slightly and when sizzling,

add onions/ginger and garlic and stir. » Cook on a low/medium heat until all the moisture has

evaporated (approx. 5mins, the onions will appear translucent). Add the chopped chillies and soon afterwards, stir in the tumeric and tomato puree and passata, giving all the flavours in the sauce a chance to mingle. Cook this sauce on low heat for 5 mins, stirring occasionally.

» When the tomato sauce has become glossy in appearance, add the gharam masala and salt and the chicken pieces. Allow the chicken to cook in the sauce for 2 mins before adding approx. 50ml boiling water if necessary from the kettle and carefully combine to give an even sauce.

» Bring to the boil and then turn down to medium heat and let the chicken cook through until perfectly tender (10-15 mins, taste to check).

» Garnish with fresh coriander if desired and serve with basmati rice or Indian breads.

ENJOY!

For further information/advice about this recipe, Indian cookery courses and events contact Anita on: 07764686119 or email: [email protected]

Pictured: Anita hosted Hydrock’s very first Curry Cook-Off in Birmingham, which proved hugely popular with staff and guests alike!