Herb Flavoured Chicken

 750 grams boneless chicken thighs

1 tablespoon prepared tamarind paste

60 ml vegetable oil

1 large onion chopped

1 dried red chilli

1 large stick of cinnamon

1 tablespoon of thick natural yoghurt

Salt to taste

For the spice paste

1 large onion chopped

1 tablespoon oil

80 grams cashew pieces

6 plump cloves of garlic peeled and diced

1 cup of tightly packed leaves and stems of coriander

½ cup of mint leaves

1 thumb ginger, roughly chopped

6-10 green chillies depending on your heat preference and also how hot the chillies are to begin with

Cut the chicken into 5 centimetre dice. To prepare the spice paste, soak the nuts in warm water for 10 -15 minutes. In a fry pan heat a tablespoon of oil and fry the chopped onion. Let it cool. Put all the spice paste ingredients including the fried onion in a blender and whiz to a paste.

Heat oil in a deep sauté pan and add the red chilli along with cinnamon stick. When the flavour is evident, then add the onions. When the onion begins to turn light brown, add the spice paste and fry vigorously. Mind your hands as it can start to sputter! Continue frying and add the yoghurt, tamarind paste, salt and a couple of tablespoons of water. After frying five minutes, add all the chicken pieces. Give it a stir, cover and cook for 15 – 20 minutes. Serve with rice or Indian breads.

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