Here’s a curry recipe, an anonymous one from a women’s mag. It’s not a hot one but has a very subtle flavour.
2tbsp sunflower oil
1kg (12) skinless, boneless chicken thighs, cut into large chunks
4 onions, peeled and sliced
4 garlic cloves, crushed
8cm piece fresh ginger, grated
3tsp mustard seeds
400ml can reduced-fat coconut milk
3tbsp fresh or dried curry leaves
5tsp tamarind paste
Juice of 3 limes
2tbsp coriander, chopped
Heat the oil in a saute pan and brown the chicken all over, seasoning as you go. Set aside. Now put the onions, garlic, ginger, mustard seeds and turmeric into the pan. Add a little more oil if you need to. Stir well and cook for 3-4 minutes.
Add the coconut milk and bring to the boil. Add the chicken, curry leaves and tamarind paste. Mix well then cover and simmer, very gently, until the chicken is tender, about 40 minutes.
At the end add the lime juice and coriander, stir through and serve with rice.
Image found here