1, 2 – 1,4kg whole chicken, skinned and cut into portions
3 tomatoes, peeled and chopped
½ tsp sugar
2 – 3 sprigs curry leaves
4 cups Spekko Long Grain Parboiled Rice
Fresh coriander to garnish
Soak tamarind in boiling water for 5 minutes. Strain the tamarind and use your fingertips to remove the pips.
Heat the sunflower oil in a large pot. Fry the cinnamon stick and bay leaf until they are fragrant and then add the mustard seeds. When the mustard seeds begin to splutter, add the cumin seeds. The cumin seeds should turn a shade darker and splutter.
Add the chopped onions and coarse salt. When the onions turn a pale golden brown, stir in the crushed garlic and ginger. Sauté for 3 – 5 seconds.
Add the mixed masala and stir for a few seconds.
Add the chicken pieces and sauté until the spices coat the chicken pieces. Keep stirring until the chicken is properly sealed and the masala begins to stick.
Add the chopped tomatoes and use a wooden spoon to remove the spices stuck to the pot. Remove the pot from the heat if necessary.
Sprinkle in the sugar and simmer on a medium heat until the tomatoes soften and dissolve into a thick sauce.
Pour in the tamarind mixture and simmer until the chicken is cooked through. The juices from the chicken should run clear when pierced with a skewer. Simmer until the sauce thickens and coats the chicken pieces.