Coconut chicken curry

Ingredients

• 4 dried red chillies
• 3 tablespoons ghee
• 1.2 kg chicken pieces
• 1 large onion
• finely chopped
• 3 cloves garlic
• finely chopped
• 1 1/2 teaspoons crushed fresh ginger
• 1 1/2 tablespoons ground coriander (dhania)
• 2 teaspoons ground cumin
• 1 teaspoon chilli (optional)
• 1 1/2 cups chopped tomatoes
• 1/2 cup tamarind water
• 1 stalk lemongrass
• split lengthways
• 1 1/2 cups coconut milk
• salt and black pepper

Method

1. Soak chillies in hot water for 10 minutes, then drain, deseed and chop. Heat ghee in a large frying pan and brown chicken pieces, then transfer to a heavy saucepan. In the same frying pan saute the onion, garlic, chillies, ginger and curry leaves for 3-5 minutes, stirring. Add the coriander, cumin and chilli powder (if using), and fry briefly, then add the tomatoes, tamarind water, lemongrass and coconut milk and bring barely to the boil. Pour over the chicken and add salt and pepper. Cover saucepan and cook for about 30 minutes, until chicken is falling from the bones. Remove lemongrass before serving.