Tamarind and Coconut Chicken Curry

I often find it a little tricky cooking in a new kitchen. Different pots, induction cooker vs gas, knives and local ingredients. So, I prepped a portion of spice mix to make curry and tweaked some of the ingredients to suit whatever is available locally.

The curry uses the same spice mix as Tamarind Pork Curry but different in flavour profile as it is milder in heat, creamier with an undertone of tamarind to balance everything out. I tend to dial down the heat a little when cooking for others for the first time - just in case their interpretation of “hot” differs from mine :)

Serve with rice (I enjoyed this with red parboiled rice) and make extra for leftovers - so delicious with crusty bread/toast and hot chips.

**Gluten free