Chicken, tamarind and coconut curry from Spice by Christine Manfield

Ingredients

• 150 ml Tamarind Liquid
• 6 tomatoes, peeled, seeded and chopped
• 18 curry leaves
• 3 teaspoons Chilli Jam
• 12 free-range, corn-fed chicken drumsticks
• 300 g kipfler or other waxy potatoes, washed
• 400 ml coconut milk
• ¼ cup coriander leaves
• 30 ml strained lemon juice
• 50 ml fish sauce
• 1 brown onion, diced
• 3 large cloves garlic, minced
• 1 teaspoon minced ginger
• 5 tablespoons Paramount Curry Paste
• 2 tablespoons ghee