Fruit meets spice seemlessly in the simple yet impressive curry.
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Ingredients
| 10 | Tamarillos, ripe (Main) |
| ¼ cup | Sunflower oil |
| 2 | Brown onions, chopped |
| 1 piece | Ginger, (large thumb-sized) peeled and grated |
| 1 | Garlic bulb, peeled and finely chopped |
| 1 tsp | Chilli flakes, crushed (Main) |
| 2 Tbsp | Garam masala |
| ¼ cup | Brown sugar |
| ¼ cup | Tomato paste |
| 2 tins | Chopped tomatoes |
| 2 cans | Coconut milk |
| 6 | Boneless skinless chicken breasts, cut into chunks (Main) |
| 1 ½ cups | Greek yoghurt (Main) |
| 1 large bunch | Coriander, roughly chopped (Main) |
Directions
- For the curry, halve and scoop flesh of tamarillos into a food processor and blend to a pulp.
- Heat oil in a large, deep-sided frying pan and cook the onion for 5 minutes. Add the ginger, garlic and chilli flakes and cook for 1-2 minutes. Stir in the garam marsala, brown sugar and tomato paste and cook another 30 seconds or so.
- Add tamarillos and tinned tomatoes and bring to a boil then reduce heat to medium and cook, stirring often until sauce thickens, 6-8 minutes. Add coconut milk and cook, stirring occasionally, until sauce thickens, approx 20 minutes; taste and season with sea salt. Add chicken and reduce heat to low. Cook, partially covered, until chicken is cooked through, 10-12 minutes. Check seasoning and add more salt if needed.
- Stir yoghurt, a big pinch of salt, lemon juice and coriander in a small bowl.
- Drizzle yogurt sauce over curry and top with extra coriander. Serve with rice
See more of Gretchen's winter entertaining ideas