Assam chicken curry

Place tamarind into a medium bowl, add water. Allow to soak for 30 minutes.

Push through a sieve and reserve the concentrate.

Place chillies, green onions and nuts into a mortar and pestle and pound until smooth. Or alternatively, place into a food processor and pulse until finely chopped and forms a paste.

Place chicken into a large bowl and add paste, tamarind concentrate, sugar and lemongrass. Mix until well combined; place into refrigerate and marinate for 3 hours or overnight.

Remove chicken from marinade and retain. Heat oil in a wok over high heat and cook chicken in batches until browned.

Return chicken to wok and add retained marinade, bring to the boil then reduce heat and simmer for 15 -20 minutes, or until chicken is cooked through.

Serve topped with sliced chilli and curry leaves with steamed rice.