Wagamama's Surendra's Curry

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Step 1.

Start by soaking the fennel seeds in water for at least 30 minutes. Once soaked, drain the fennel seeds and blend them with the jalapeños to a smooth paste.

Step 2.

Finely dice the onions. Add a splash of vegetable oil to a frying pan and once hot add the chilli powder, turmeric and cumin. Gently cook the spices for 4 minutes. Add the onions to the pan as well as the ginger and garlic paste and cook them until the onions start to become soft.

Step 3.

Dice the chicken and add to the frying pan along with the fennel and jalapeño paste. Sear the chicken and then add the tamarind paste and the coconut milk. Add a large pinch of salt and let the curry simmer for 30 minutes.

Step 4.

Time to move on to the deep fried sweet potato! Peel and grate the sweet potato onto some kitchen cloth to soak up any extra moisture. Fill a medium sized saucepan with the vegetable oil and place it over a medium heat. Deep fry the grated sweet potato in small batches for 3 minutes until crispy, adding salt to the saucepan with each batch. Remove with a slotted spoon and place on a paper towel to soak up the excess oil.

Step 5.

Get the rice on! Cook it according to the instructions on the packet.

Step 6.

When everything is ready, serve the curry on a bed of rice and garnish with the deep fried sweet potato. Then dig into this irresistible fiery curry! Enjoy!

If you can’t find fresh jalapeños don’t worry, you can use green chillies.

2 Tbsp Fennel Seeds
3 Jalapeño Chilli
2 Tbsp Chilli Powder
2 Tsp Ground Turmeric
3 Tsp Ground Cumin
2 Tsp Ginger Paste
1 Tbsp Garlic Paste
2 Onions
4 Chicken Breasts
4 Tsp Tamarind Paste
600ml Coconut Milk
1 Sweet Potato
400g Basmati Rice
Vegetable Oil