Chicken Madras

Recipe: The Australian Women's Weekly Cookbooks - Indian Style Cookery, slight modification
Ingredients:
1 cup (90g) grated fresh coconut, pan fried without oil till light brown
400g can tomatoes
2 tablespoons grated fresh ginger
2 teaspoons black mustard seeds
1 tablespoon tamarind concentrate
2 tablespoons vegetable oil
2 large (400g) onions, sliced
6 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 teaspoons hot chilli powder
2 teaspoons sweet paprika
10 curry leaves
1 kg chicken, cut into small parts
1/2 cup (125m) water
Salt
Brown sugar, optional

Method:
Blend or process coconut, undrained tomatoes, ginger, mustard seeds and tamarind until pureed.
Heat oil in large pan, cook onions and garlic, stirring until browned lightly.
Add spices, cook, stirring, until fragrant.
Add leaves, chicken, water and coconut mixture, simmer, covered, cooked until chicken are tender, stirring occasionnally.
Serve with plain rice and papadam.