Sunflower oil
6 curry leaves
2 chopped onions
1tsp ginger or ginger paste
1 clove garlic
2 green chopped chillies1 tin tomatoes 1 tsp turmeric 6 whole cardamom crushed
600g chicken breast cubed
1 tbsp tamarind paste
tin of coconut milk
Heat the oil add curry leaves, onions, ginger and garlic, chillies , tin tomatoes , cardamom and turmeric, cook until the flavours are released and the smell is yummy, then add your chicken and tamarind, Bring to the boil and then simmer for about 15 minutes. Then add the coconut milk and leave to simmer until the chicken is cooked and flavours to your taste. Serve with jasmine and cocounut rice
