1. Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required. 2. Heat oil in a Dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Sauté for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. 3. Add chicken and return to boil. Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens. ---------------------------------------------------------------------------
Nutrition
Ingredients
