• Four chicken thighs, deboned and skinless, cut into bitesize pieces
• One shallot, roughly chopped
• Two cloves of garlic, peeled and crushed
• Two spring onions, roughly chopped
• A big knob of ginger, peeled and roughly chopped
• One stick of celery, roughly chopped
• One red chilli, destemmed
• Five cherry tomatoes, roughly chopped
• Bunch of fresh coriander
• Two tbsp tamarind puree
• Two tbsp tomato puree
• One tbsp medium curry powder
• One tbsp cumin
• One tbsp turmeric
• One litre chicken stock
• 100ml cream or coconut cream (not coconut milk)

Season the chicken pieces with salt and fry in ghee until golden on all sides. Remove from the pan and set aside.

In the food processor, blitz the shallot, garlic, ginger, spring onion, celery, chilli, tomatoes, 2/3 of the coriander and spices together until they form a smooth paste. Add to the chicken fat and ghee in the pan and fry over a low heat until slightly coloured and wonderfully fragrant. Add the tomato puree and fry for 30 seconds, then turn up the heat and add the stock. Stir to combine and bring to a simmer. Cook for twenty minutes, until reduced and thickened. Return the chicken to the pot, stir in cream or coconut cream and tamarind puree and heat through. Taste, adjust seasoning. Serve with reserved fresh coriander to garnish.