Chicken, tamarillo and chilli curry with coriander yoghurt
( SERVES 8 )
Fruit meets spice seemlessly in the simple yet impressive curry.
|10 rashers||Tamarillos, ripe|
|¼ cup||Sunflower oil|
|2||Brown onions, chopped|
|1 piece||Ginger, (large thumb-sized) peeled and grated|
|1||Garlic bulb, peeled and finely chopped|
|1 tsp||Chilli flakes, crushed|
|2 Tbsp||Garam masala|
|¼ cup||Brown sugar|
|¼ cup||Tomato paste|
|2 tins||Chopped tomatoes|
|2 cans||Coconut milk|
|6||Boneless skinless chicken breasts, cut into chunks|
|1½ cups||Greek yoghurt|
|1 large bunch||Coriander, roughly chopped|
- For the curry, halve and scoop flesh of tamarillos into a food processor and blend to a pulp.
- Heat oil in a large, deep-sided frying pan and cook the onion for 5 minutes. Add the ginger, garlic and chilli flakes and cook for 1-2 minutes. Stir in the garam marsala, brown sugar and tomato paste and cook another 30 seconds or so.
- Add tamarillos and tinned tomatoes and bring to a boil then reduce heat to medium and cook, stirring often until sauce thickens, 6-8 minutes. Add coconut milk and cook, stirring occasionally, until sauce thickens, approx 20 minutes; taste and season with sea salt. Add chicken and reduce heat to low. Cook, partially covered, until chicken is cooked through, 10-12 minutes. Check seasoning and add more salt if needed.
- Stir yoghurt, a big pinch of salt, lemon juice and coriander in a small bowl.
- Drizzle yogurt sauce over curry and top with extra coriander. Serve with rice
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