Chicken Curry with Beetroot and Tamarind

Ingredients:

• 2 medium onions (approx 200g)
• 8 cloves garlic (approx 30g)
  
• Thumb size piece of ginger (approx 30g)
  
• 5 Chicken drumsticks (approx 500g)
  
• Cubed fresh Beetroot (approx 250g)
  
• 4 cardamon pods
  
• 3 one inch pieces cinnamon
  
• 1/2 tsp fenugreek seeds
  
• 3 tsp coriander
  
• 2 tsp ground cumin
  
• 1 tsp tumeric
  
• 1/2 tsp mustard powder
  
• 1/2 tsp black pepper powder
  
• 3 red Kashmiri chillies or 2 green chillies
  
• 1 tsp tamarind paste
  
• 400 ml chicken stock
  
• Fresh coriander to garnish

Method:
Fry the whole spices (cardamon, cinnamon and fenugreek) for a couple of minutes in hot oil until they release their aromas.
Add the onion, ginger and garlic and fry until soft (low-medium heat).
Add the rest of the spices and chillies and fry for about a minute (being careful they don’t stick).
Add the chicken and fry in the spices for a few minutes.
Add the chicken stock and the beetroot and tamarind, and simmer partially covered on low for minimum 45 mins until sauce has reached desired consistency .
Garnish with fresh coriander and serve.