Chicken Curry

Method

Heat oil in a large heavy-bottomed pot over medium heat and cook the diced onions, stirring frequently, until deep golden brown and caramelised, approximately 10-12 minutes. Add the minced garlic and grated ginger, cooking for 2 minutes until fragrant, then stir in all the dry spices (turmeric, chilli, coriander and cumin powders) and cook for 1 minute to bloom the spices. Add the chicken pieces and stir well to coat thoroughly in the spiced oil, cooking for 3-4 minutes until the chicken begins to brown. Pour in the coconut milk and water, add the fish sauce and tamarind paste, then bring to a simmer. Reduce heat to low and cook uncovered for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced and thickened slightly. Season with salt to taste and garnish with fresh coriander before serving with steamed rice.