Chicken Tak-A-Tan

Serves 4

Ingredients

1 1/2lb (675g) skinless chicken, cubed

4 tablespoons ghee/oil

2 large onions, peeled and finely chopped

2 garlic cloves, finely chopped

2 inches (5cm) cube fresh ginger, finely chopped

1 tablespoon tamarind purée

4 fresh tomatoes, chopped

2 tablespoons chopped fresh coriander

2-4 fresh green chillies, chopped

Spices (whole)

1/2 teaspoon black cumin seeds

1 teaspoon white cummin seeds

1 teaspoon mustard seeds

Spices (ground)

1 teaspoon coriander

1 teaspoon paprika

1/2 teaspoon chilli powder

1/2 teaspoon fenugreek seed

1/2 teaspoon turmeric

Method

Simply pre-cook your chicken in a little oil/ghee until ready, then keep warm while preparing the takatan sauce.

Fry the whole spices in the remaining ghee/oil until they pop (about 20 seconds).

Add the onions, garlic and ginger and fry until translucent (about 10 minutes on high heat).

Meanwhile, make a paste of the ground spices using the tamarind purée or vinegar, plus water if needed.

Add the paste to the onion mix and fry on, stirring (and clattering taka-taka-taka if you wish) for 5 minutes.

Add the tomatoes, coriander, chilli and the chicken. Fry until really hot. Serve with Naan bread.