A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful ...
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 ...