Assam Chicken Curry

Serving size: Serves 4

Cooking time: Less than 60minutes

Special options: Low carb

Course: Lunch, Main

180ml tamarind concentrate
125ml water
5 long red chillies, seeds removed and chopped
4 green onions, chopped
100g candle nuts or cashews, chopped
750g chicken thigh fillets, quartered
2 tablespoons sugar
6 stalks lemongrass, bruised
2 tablespoons peanut oil

Season chicken with pepper. Heat oil in a non-stick frying pan over moderately high heat. Add chicken, cook until browned on both sides. Remove from the pan.
Add onion, capsicum, celery and carrots to the pan; cook over low heat until vegetables are soft, about 10 minutes, stirring frequently. Stir in garlic and cook until fragrant.
Add tomatoes, mushrooms, lemon juice and chilli flakes; bring to a simmer.
Return chicken to the pan, cover with crumpled, wet baking paper and simmer over low heat until chicken is cooked through, about 10 minutes.
Meanwhile, prepare polenta following packet directions, using water or stock. spoon polenta into bowls, add chicken mixture and sprinkle with parsley.