2tbsp vegetable oil
4 links fresh chorizo sausages, sliced
1 large onion, finely chopped
15g root ginger, peeled weight, grated
4 large garlic cloves, grated
1-2 green chillies, pierced with the tip of a knife
1 1/2tsp ground coriander
1tsp garam masala, or to taste
1tsp ground cumin
Salt and freshly ground black pepper
1 rounded tbsp plain flour
6 large skinless bone-in chicken thighs, trimmed of excess fat
250ml chicken stock or water
1/4-1/2tsp tamarind paste, to taste, dissolved in hot water
Heat the oil in a pan and add the chorizo. Cook gently until the slices release their oil and remove.
Add the onion and cook for six minutes. Add the ginger, garlic and chillies for one minute
Add the spices, seasoning and a small splash of water and cook for 40 seconds. Stir in the flour and, after a minute, add the chicken, stock and chorizo.
Bring to the boil, cover and simmer for 25 minutes, Uncover after 20 minutes and cook off excess liquid or add water if it’s a bit too thick.
Add the tamarind, taste and adjust the seasoning. Serve hot.