A curry, which I cooked in coconut milk and seasoned with tamarind juice. Tamarind will give the dish a slightly sour taste, but it's not overpowering. If you cannot get any tamarind, just use some lemon juice and add some of the grated skin.
Tamarind is often used in the Filipino and Pakistani kitchen.
I cooked the chicken for 3 hours in the Slow Cooker and then finished it off in a deep pan. This will give the chicken a little more bite, it will not fall apart so easily. And you can thicken the sauce and season again.
For the Marinade:
1 red Onion
3 cloves of Garlic
3 cm Ginger
The Juice of 1 Lemon
3 tbsp Chili Garlic Paste from Lee Kum Kee
1 1/2 tsp ground Cumin
1 1/2 tsp ground Coriander
1 tsp Turmeric
Salt and Pepper
2 tbsp Oil
3 tbsp Tamarind Juice (we can buy it here in Asia, but you can make your own by soaking some Tamarind pulp in water) or just use Lemon Juice.
Put the ingredients for the marinade into a blender and blend.
For 4-6 Persons:
1 whole Chicken, cut into pieces
1 can Coconut Milk (220 ml)
3 tbsp Tomato Paste
6 tbsp ground Almonds
Pour the marinade over the chicken pieces and let marinade for 2 hours or over night.
Put the marinated chicken pieces into the Slow Cooker and add the coconut milk.
Cook on LOW for 3 hours.
Please don't put it on HIGH, as the milk will curdle and that doesn't look nice!
After 3 hours put the chicken pieces into a greased deep pot and fry for 10 minutes.
Then add the sauce, the tomato paste and the ground almonds and let simmer for a while to thicken the sauce. Serve with white rice or Indian Naan bread.