01 Chicken with Tomatoes & Tamarind

If you’re struggling to justify the cost of free-range or organic chicken then look no further. Utilising cheaper cuts like drumsticks or wings is a great way to eat a little better without it costing too much. This is a more modern take on the humble chicken leg – with tamarind puree used to give an appealing sour note to the dish and curry leaves to finish the dish off. This is a super fast dish using minimal pots and pans – perfect for a weeknight meal.

Serves 2-3


  • 1tbsp - olive oil
  • 6 - free-range or organic chicken drumsticks
  • 1 - brown onion, roughly chopped
  • 400g - tinned tomatoes
  • 2tbsp - tamarind puree
  • 1cup - water
  • Freshly ground black pepper
  • A handful fresh curry leaves


  1. Preheat the oven to 200 degrees Celsius.
  2. Heat the olive oil over medium heat in an oven-proof pan.
  3. Throw in the onion and drumsticks and fry for 5 minutes until the drumsticks are well browned on all sides.
  4. Add the tinned tomatoes, then fill up the empty tin with water, stir in the tamarind puree, then pour into the pan.
  5. Grind a healthy amount of black pepper straight into the dish and transfer to the oven.
  6. Roast for 45 minutes until the chicken is brown and the sauce has thickened.
  7. Take to the table and serve with the curry leaves spread over the top.