This rich and flavorful curry is traditionally prepared with plenty of hot green chili peppers and cayenne pepper. If you prefer milder taste, reduce the quantity of peppers and cayenne and/or remove the chili seeds before adding them to the dish.
4 Tablespoons of sesame oil *
3 onions, thinly sliced
8 to 10 fresh green chili peppers (Serrano or Thai)
15 Fresh curry leaves
½ teaspoon turmeric powder
3 cloves of garlic crushed
1 ½ inch piece of fresh ginger finely chopped
2 tomatoes, cubed
1 tablespoon cayenne pepper
1 teaspoon tamarind paste
2 pounds of boneless and skinless chicken pieces cut into cubes
2 green bell peppers cut into small pieces
Salt to taste
Heat the sesame oil in a heavy deep pan. Add onions, green chili peppers and curry leaves and fry till onions are soft. Stir in turmeric, garlic, ginger, cayenne and tomato slices. Simmer for ten minutes, stirring periodically. Dissolve tamarind paste in ½ cup of warm water. Put in chicken pieces, bell pepper and tamarind water and stir. Season with salt. Sprinkle in a little more water if necessary. Cover and simmer over medium-low heat for 30 to 35 minutes, until chicken is tender and the sauce has thickened. Stir occasionally to prevent the spice mixture from sticking to the bottom of the pot. Serve with rice.
* Sesame oil is used in the traditional recipe. It may be substituted with canola or corn oil.