This recipe is based on one from David Smith's excellent site. I have adapted his creation to suit my tastes and preferences. In my version it makes a moderate curry with a reasonably deep flavor. I have tried to proportion it so that no individual spice stands out. This recipe is Gluten-free and contains no preservatives.
- 2 tablespoons vegetable oil
- 2 chicken breasts, skinned and cut into 1 inch cubes
- 6 whole small dried chiles
- half teaspoon chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon paprika
- a batch of David Smith's Basic Curry Sauce
- 1 teaspoon ground fenugreek
- 1/4 teaspoon ground black pepper
- some tamarind (1/2 inch x 1 inch x 1/4 inch piece from block)
- Prepare the tamarind by placing in the teacup, then filling the cup with boiling water. Stir until the
tamarind is broken up and the water has turned color. Work any clumps to break them up as possible, then
strain the "tea" discarding the pulp and clumps.
- Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat
until they are sealed and have turned white. Remove them from the pan and set aside.
- Heat the rest of the oil in a heavy saucepan over a moderate heat.
- Add the whole dried chiles and fry until they start to swell.
- Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chile
powder, cumin, coriander, paprika and black pepper and fry gently, stirring all the time, for a minute.
Take care not to burn the spices.
- Add the rest of the Basic Curry Sauce, the chicken pieces, the tamarind tea, and simmer for 20-30
minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce
starts to catch on the bottom of the pan.
- 10 minutes from the end add the fenugreek.
- Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and
- For a little more bite add 1/4-1/2 tsp of ground cloves
- For slightly more heat add more dried chiles
- For more heat add 1/2 tsp of ground cayenne or substitute cayanne for the chile powder