#tamarindchicken

This is our evolved recipe of a chicken curry with South Indian spices. First time we ever experienced this was during our travels to Kerala and since then it has become an essential part of our household. The blend of tangy tamarind with the balance of coconut milk is just yum! 

Ingredients

Chicken cut into small cubes, preferably chicken thighs. You can also add Chicken drumsticks.

4-5 cloves

6-8 Garlic cloves

1 Cinnamon stick

1-2 star anise 

1& half cup onions

2-3 spoons cashews

Red chilli powder as per taste

Mustard seeds  - 1 tea spoon

Fenugreek seeds - 1 tea spoon

Curry leaves

Small Cardamom - 4-5 pieces

Coriander powder - 3 spoons

Salt as per taste 

Turmuric powder 

Tomatoes - 2 small 

Tamarind paste 

Whole black pepper - 8-10

Coconut milk ( half cup)

Coriander leaves 

Method

Wet grind 1 cup onions, cashews, garlic, coriander, red chilli powder and turmeric powder. Add some salt to taste.

Use the wet grind mix as the marinade for the chicken. Marinade for 30 min

In a pan, heat the oil and add the spices in this order

Mustard seeds until they sputter

Fenugreek seeds

Curry leaves

Star anise, cinnamon and black pepper

Add dry grinded cardamom

Add the half cup finely chopped onions

Once the onions + spices are mixed together, add the marinated chicken ( with all the marinade)

Fry until all the onion gets cooked ( 12- 15 min)

Add chopped tomatoes and cover the pan ( another 10 - 12 min)

Once chicken is cooked, add couple of spoons of tamarind paste and then add half a cup of Coconut milk

Boil and cook until chicken is tender