Peranakan Chicken Curry

Taken from Madhur Jaffrey's Curry Bible, the flavours in this curry are a mixture of Chinese, Malay and Indian.

• 2 ½ tbsp madras curry powder
• 8 chicken drumsticks, skinned
• 1 tbsp of Bart's Lemongrass paste
• 3 tbsp groundnut oil
• 5 slices of fresh ginger (about the size of a 10p piece)
• 180g shallots, finely chopped (can be done in a food processor)
• 8 kaffir lime leaves, finely chopped
• 10 curry leaves, finely chopped
• 3 finger chillies, finely chopped
• 1 tsp salt (or to taste)
• 400ml coconut milk
• 2 tbsp tamarind paste
• 2 medium tomatoes, each cut into 8 pieces
• 1 tsp sugar

1. Rub 1 1/2 tbsp of the curry powder all over the drumsticks and set aside
2. Pour the oil into a wide lidded pan (I use a lidded wok) and set over a high heat. When the oil is hot, put in the ginger slices and fry until they are brown on both sides. Remove and discard.
3. Add the shallots to the pan and fry until golden (about 5 minutes).
4. Add the remaining curry powder, lemon grass, lime leaves, curry leaves and green chillies. Cook for about 5 minutes, stirring occasionally.
5. Put in the chicken, salt and about 475ml of water. Stir and bring to the boil, then reduce the heat to low and simmer for 20 minutes with the lid on.
6. Add the coconut and tamarind and cook for a further 5 minutes.
7. Just before serving, add the tomatoes and sugar, cooking uncovered for a few minutes.