Don’t be put off by the long list of ingredients – many of them are the same spices that you’ll use for a Moroccan tagine!
YOU WILL NEED:
4 cloves garlic, roughly chopped
5 cm piece ginger (or galangal), roughly chopped
3 shallots, roughly chopped
1 -3 red chillies (depending on how hot you like your curry), chopped
2 teaspoons tamarind paste
1 tablespoon brown sugar
2 teaspoons soy sauce
3 tablespoons fish sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
1 cup coconut, dessicated
3 cups Boiling water
1 tablespoon oil
750 g chicken pieces
4 whole cloves
2 star anise
1 cinnamon stick
20 fresh curry leaves (optional)
Coconut to garnish
WHAT TO DO:
Prepare your coconut milk by covering the dessicated coconut with the 3 cups of boiling water in a bowl. Leave for 20 minutes, then strain, reserving the liquid. It should yield about 1-1 ½ cups.
Place the garlic, ginger, shallots, chilli, tamarind, brown sugar, soy sauce, fish sauce, coriander, cumin and ¼ cup of the coconut milk into a food processor. Process to a fine puree.
Place the oil in a large heavy - based saucepan large enough to hold the chicken pieces in a single layer. Add the cloves, star anise, cinnamon stick, and curry leaves if using. Stir fry for 1 to 2 minutes over medium heat.
Add about 1/3 of the remaining 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 turn the heat to low and continue to simmer uncovered for 30-40 minutes or until the chicken is cooked through. Stir frequently to prevent it from sticking. Continue to cook for a few more minutes, stirring every minute, until the sauce is reduced enough to form a semi-thick coating on the chicken.
Garnish with toasted shredded coconut and coriander leaves.