This is a lovely light chicken curry made with spring onions, and no ginger and garlic. It's perfect when you don't fancy a heavy meal, but still want some chilli.... which for me is, always.
To serve four, you will need:
500 grams of chicken (I used thigh)
3-4 potatoes, cubed
large handful of snow peas
3 tablespoons of oil
8 spring onions, chopped and divided into white and green
1-2 green chillies
2 tomatoes, grated or finely chopped
1 tablespoon of bottle masala
half a teaspoon of salt
half a teaspoon of sugar
1 stock cube, crumbled up or a teaspoon of stock powder
1/4 cup of coconut milk
1 teaspoon of tamarind paste, or fresh lemon juice
Heat the oil in a large heavy based pot and add the white parts of the spring onions, stir-frying for a minute or so. Add the green chilli, tomatoes and bottle masala, and fry for another few minutes until the tomatoes are mushy and it starts to smell aromatic. Add the salt, sugar and stock cube or powder, then add the chicken and fry for another minute or so. Tip in the potatoes, add a little bit of water (1/4 to half a cup) and cover and cook for 20 minutes or so.
After this, throw in the snow peas, stir in the coconut milk and tamarind paste (or lemon juice if you don't have any), top up with a bit more water to get the consistency of the gravy to your liking and taste for salt and sugar.
Cook for another 5-10 minutes until the snow peas are done, and serve topped with fresh coriander and the green bits of the spring onion.