Coconut & tamarind chicken curry - Good Food Middle East

Ingredients

• 20 skinless, boneless chicken thighs
• juice 3 limes
• 2 tsp coarsely ground black pepper
• 2 tsp turmeric
• 6 tbsp vegetable oil, for frying
• 3 tbsp tamarind pulp
• 400ml coconut milk
• 1 x 160ml can coconut cream
• 2 tbsp coriander, chopped
• 4-6 tbsp vegetable oil
• 3 tsp mustard seeds
• 3 tbsp fresh or dried curry leaves
• 4 onions, finely diced
• 8 garlic cloves, crushed
• 75g ginger, finely shredded
• 1 tbsp paprika
• 3 x 400g cans chopped tomatoes
• 450ml chicken stock
• 2 tbsp golden muscovado sugar