Hello everyone! This time, for those who love chicken curry, I'd like to share a recipe for tomato chicken curry made with tamarind pulp added.

Ingredients

  • 2 tablespoons of butter
  • 1 red onion (thinly sliced)
  • 4 tomatoes (cut into quarters)
  • 5 cloves of garlic
  • 1 chili pepper

  • 1 piece of ginger, 3 cm around (thinly sliced)
  • 2 tablespoons of tamarind pulp
  • 1 teaspoon of brown sugar and 1.5 teaspoons of cumin seeds
  • 1 kg of chicken (cut into fairly large pieces)
  • 8 tablespoons of water

Step-by-step instructions

1. Heat a pot and add 1 tablespoon of butter. Once the butter has melted, add the red onion, tomatoes, garlic, and chili pepper, and stir for about 10 minutes.

Put the resulting curry mixture into a blender. Add the ginger, tamarind pulp, and sugar into the blender, and blend until smooth.

2. Add the remaining butter into the pot. Add the cumin seeds and stir until fragrant. Then add the previously blended curry mixture and stir for about 4 minutes.

Add the chicken and cook for about 5 minutes. Then add the water. Cover the pot with a lid and simmer on low heat for about 15 minutes. (You need to stir occasionally.)

3. Once the time is up, if the chicken has become tender, you can take it off the stove.

And there you have it — a tangy tomato chicken curry!

Source: Taste.com.au