4 chicken thighs (on the bone or deboned), skin removed
1 tbsp. Ayam curry powder
2 tbsp. Ayam Tamarind Puree
1/4 cup extra virgin coconut oil or rice bran oil
1 tsp. of Sea salt and fresh ground black pepper
2 medium brown onions, finely sliced
2 garlic cloves, finely sliced
300ml chicken stock, salt reduced
1 handful coriander leaves, picked and washed
Marinate chicken with curry powder, chilli and tamarind for at least 20 minutes (optional).
Heat oil in a large saucepan and add seasoned onions, garlic and fenugreek.
Cook until onion starts to brown, about 5-10 minutes. Add chicken and cook for two minutes on each side before adding stock.
Bring to the boil then reduce to a simmer, cover with a lid and cook for 20 minutes, turning chicken once until cooked through and sauce has reduced.
Garnish with coriander leaves and serve with brown basmati rice.
Vegetarian option: use hard tofu instead of chicken pieces, and vegetable stock instead of chicken stock.