| Ingredients: 1 1/2 Tablespoon(s) juice extracted from tamarind paste 1/2 Cup(s) boiling water 3/10 Cup(s) roasted peanuts 1/4 Cup(s) unsweetened coconut, dessicated 1 Tablespoon(s) sesame seeds 4 Tablespoon(s) oil, vegetable 1 fifnely chopped onion, yellow 1 Tablespoon(s) finely grated fresh ginger root 2 Teaspoon(s) garam masala 1/2 Teaspoon(s) cayenne pepper 3/4 Teaspoon(s) turmeric 1 Teaspoon(s) mustard seeds 1 Teaspoon(s) cumin seeds 3 curry leaves 2 Pound(s) skinless, boneless chicken thighs 3 Tablespoon(s) cilantro Optional Ingredients: |
Directions:
In a small bowl, combine the tamarind pulp and boiling water; stir with a fork to break up. Cover and let stand for 30 minutes. Strain through a fine-mesh sieve set over another small bowl; press on the solids and scrape the underside of the sieve to collect the pulp that clings. Set aside; discard the solids in the sieve. Meanwhile, in a large Dutch oven over medium, toast the peanuts, coconut and sesame seeds, stirring, until golden and fragrant, 3 to 5 minutes. Transfer to a blender and set aside. In the same Dutch oven over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and 1 teaspoon salt; cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Stir in the ginger and garlic; cook, stirring, until no longer raw, about 1 minute. Add the garam masala, chili powder and turmeric; cook, stirring, until fragrant, about 30 seconds. Add 1 cup water and scrape up any browned bits, then transfer to the peanut mixture in the blender; reserve the pot. Blend on high until thick and smooth, scraping the blender jar as needed, 1 to 2 minutes; set aside. Set the Dutch oven over medium and add the remaining 2 tablespoons oil, the mustard seeds, cumin seeds and curry leaves (if using). Cook, stirring, until fragrant and sizzling, 1 to 1½ minutes. Add the puree and bring to a simmer over medium-high; cook, stirring, until very thick, 2 to 3 minutes. Stir in the tamarind liquid and 1 cup water, then add the chicken. Simmer, uncovered and stirring occasionally, until the chicken is no longer pink when cut into, about 8 minutes for breasts or 13 minutes for thighs. Off heat, taste and season with salt and pepper. Serve sprinkled with cilantro. |