The classic Hyderabadi chicken curry is one of the most popular recipes of Hyderabadi ... Add chicken pieces and coat them evenly with masala. Now, add tamarind paste and garam masala powder.

If using tamarind paste, a couple of hours before ... so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.

curry powder and black pepper. Turn the chicken so that the spices are incorporated on each side of the chicken. Then add in the tamarind sauce and cook for another five minutes once the spices ...

And tamarind pulp? It's a tricky one. Too much, and your curry will be too sour, so you have to get the balance just right. For 1 kg of chicken, use 2 teaspoons of tamarind pulp. If you're cooking ...

Make a big pot of Levi Roots' Caribbean chicken curry with coconut, chillies and tamarind for an al fresco party. For the spice mix, grind the spice mix ingredients to a paste using a mortar and ...

Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook ... leaves and fresh lemon wedges. Tip:This curry sauce is a great base for chicken too, or keep itvegewith chunks of roasted ...

There are lots of interesting ingredients in it but tamarind is definitely the star of the show. It gives a lip-smacking zing which seems to bring out the best of the curry leaves and coriander.

With chicken tikka masala widely considered ... If you’re more into fish, opt for the tamarind salmon curry, packed full of the distinct tang of tamarind, laced with mustard seeds, cumin ...