Recipe Index

Ingredients

• 6 bone-in, skin-on chicken thighs
• 16 shallots, peeled
• 1 1/2-inch piece ginger, peeled and sliced
• 6 cloves garlic
• 8 dried cayenne chillies, soaked in hot water for 15 minutes (or fresh red chillies)
• 2 tablespoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground fennel
• 2 tablespoons tamarind paste
• 1 can (1¾ cups) coconut milk
• 1 teaspoon sugar
• 1 cup water
• 1 1/2 teaspoons salt, or to taste
• 1 tablespoon oil

Method

1. Blend the shallots, ginger, garlic, and drained chillies into a smooth paste, adding a few spoonfuls of water as needed.
2. Stir the turmeric, cumin, coriander, and fennel into the paste.
3. Heat the oil in a wide pot over medium heat and fry the spice paste for 6 to 8 minutes, stirring often, until fragrant and darkened slightly.
4. Add the chicken thighs and turn them in the paste for 3 to 4 minutes.
5. Pour in the coconut milk and water, then stir in the tamarind paste, sugar, and salt. Bring to a simmer and cook, uncovered, for 25 minutes, turning the chicken once, until it is nearly tender and the sauce has thickened.
6. Heat the grill or broiler to medium-high. Lift the chicken out of the sauce and grill for 8 to 10 minutes, turning and basting generously with the sauce every few minutes, until the skin is charred in spots and glossy.
7. Simmer the remaining sauce for a few minutes until thick enough to coat a spoon and serve it spooned over the chicken, with rice.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data