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Assam chicken curry

Assam chicken curry


Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Lunch, Main
Favourite flavours: Chicken, Curry

Assam chicken curry
INGREDIENTS

180ml tamarind concentrate
125ml water
5 long red chillies, seeds removed and chopped
4 green onions, chopped
100g candle nuts or cashews, chopped
750g chicken thigh fillets, quartered
2 tablespoons sugar
6 stalks lemongrass, bruised
2 tablespoons peanut oil

sliced green chilli, steamed rice and curry leaves, to serve

METHOD

Place tamarind into a medium bowl, add water. Allow to soak for 30 minutes.
Push through a sieve and reserve the concentrate.

Place chillies, green onions and nuts into a mortar and pestle and pound until smooth. Or alternatively, place into a food processor and pulse until finely chopped and forms a paste.

Place chicken into a large bowl and add paste, tamarind concentrate, sugar and lemongrass. Mix until well combined; place into refrigerate and marinate for 3 hours or overnight.

Remove chicken from marinade and retain. Heat oil in a wok over high heat and cook chicken in batches until browned.

Return chicken to wok and add retained marinade, bring to the boil then reduce heat and simmer for 15 -20 minutes, or until chicken is cooked through.

Serve topped with sliced chilli and curry leaves with steamed rice.

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