PREP TIME: 15 minutes
COOK TIME: 40 minutes
10 ripe tamarillos
2 Tbsp sunflower oil
1 large brown onion, chopped
Thumb sized piece of ginger, peeled and grated
6 garlic cloves, crushed
½ teaspoon crushed red chilli flakes
1 Tbsp garam masala
2 tsp brown sugar
2 Tbsp tomato paste
1 can coconut milk
3 skinless, boneless chicken breasts, cut into chunks
1 cup Greek yogurt
Large bunch coriander, roughly chopped
Juice of half a lemon or lime
For the curry:
Halve and scoop flesh of tamarillos into a food processor and blend to a pulp.
Heat oil in a deep-sided frying pan and cook the onion for 5 minutes.
Add the ginger, garlic and chilli flakes and cook for 1-2 minutes.
Stir in the garam marsala, sugar and tomato paste and cook another 30 seconds.
Add tamarillos and bring to a boil then reduce heat to medium and cook, stirring often until sauce thickens, 6-8 minutes.
Add coconut milk and cook, stirring occasionally, until sauce thickens, approx. 20 minutes; taste and season with sea salt.
Add chicken and reduce heat to low. Cook, partially covered, until chicken is cooked through, 8–10 minutes. Check seasoning and add more salt if needed.
For the Yoghurt:
Stir yoghurt, a big pinch of salt, lemon juice and coriander in a small bowl.
Drizzle yogurt sauce over curry and top with extra coriander.