Don’t be put off by the long list of ingredients – many of them are the same spices that you’ll have in your pantry!

Serves 4

4 cloves garlic, roughly chopped

5 cm piece ginger, peeled and roughly chopped

1 onion, roughly chopped

1-2 red chillies (depending on how hot you like your curry), chopped

2 teaspoons tamarind paste

1 tablespoon palm or brown sugar

2 teaspoons soy sauce

3 tablespoons fish sauce

2 teaspoons ground coriander

2 teaspoons ground cumin

400mls coconut milk,

1 tablespoon oil

4 whole cloves

1 cinnamon stick

10 dried curry leaves (optional)

6 chicken thighs, skinned and boned

Coriander to garnish

To make the spice paste, place the garlic, ginger, shallots, chilli, tamarind, brown sugar, soy sauce, fish sauce, coriander, cumin and ¼ cup of the coconut milk into a food processor. Process to a chunky sauce consistency.

Heat oil in a large heavy-based saucepan. Add the cloves, cinnamon stick and curry leaves and stir fry for 1 to 2 minutes over medium heat.

Add the spice paste and cook for 3-4 minutes. Add the chicken pieces and turn to coat them in the spice mix. Cook the chicken for 5 minutes then add the remaining coconut milk mixture.  Bring to a simmer then turn the heat to low and continue to simmer, covered,  for 30-40 minutes. Stir now and again to prevent it from sticking. Continue to cook until the sauce is reduced enough to form a semi-thick coating on the chicken.

Garnish with coriander leaves and serve with rice.