Aromatic Chicken Curry with Coconut Cream by Nici Wickes

Ingredients

4 cloves garlic, roughly chopped
5cm piece fresh ginger, roughly chopped
3 shallots, roughly chopped
1–3 red chillies (according to taste), deseeded and chopped
2 teaspoons tamarind purée
1 tablespoon brown sugar
2 teaspoons soy sauce
3 tablespoons fish sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
400ml can coconut milk
1 tablespoon light cooking oil
4 whole cloves
2 star anise
1 cinnamon stick
20 fresh curry leaves (optional)
750g chicken pieces, bone in
toasted shredded coconut to garnish
fresh coriander leaves to garnish  

Directions

Place the garlic, ginger, shallots, chillies, tamarind, brown sugar, soy sauce, fish sauce, coriander, cumin and coconut milk into a food processor and process to form a purée. Put the oil in a large heavy-based saucepan. Add the cloves, star anise, cinnamon stick and curry leaves, if using. Stir-fry for 1–2 minutes over medium heat.

Add one-third of the coconut milk mixture to the pan and bring to the boil. Add the chicken pieces and turn to coat them. Cook the chicken for 5 minutes then add the remaining coconut milk mixture. Bring to a simmer then lower the heat and continue to simmer uncovered for 50 minutes, stirring frequently to prevent it from sticking, until the chicken is cooked through.
Continue to cook for a few more minutes, stirring every minute, until the sauce is reduced enough to form a thick coating on the chicken. Garnish with toasted coconut and coriander leaves and serve with rice.

Serves 4