Tonights dinner was a vibrant shade of red. The curry sauce was a spice blend of cloves, cumin, turmeric, garlic, ginger, red chilies, tamarind paste, pepper, coriander seeds and vinegar. After frying off an onion, the spice sauce was cooked for a few minutes. I added tomatoes, cooked these down and then added the chicken with water. This cooked for 25 minutes with the lid on and another 10 with the lid off to reduce the sauce.
Tasty and tangy, but in my opinion lacking heat. This was easy to make, and if I did it again I would up the chilli count.
7 out of 10.