Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside. heat oil in a pan; add mustard seeds and curry leaves. (brings out the flavour) add chopped oions and fry till golden brown. add spice paste and fry till fragrant. add chilli paste and fry lightly. add chopped tomato and curry powder and stir-fry for 2 minutes. add chicken and stir-fry for 8 minutes. cover pan and let mixture simmer till chicken is almost done. add tamarind juice and simmer till chicken is fully cooked. add coconut milk, lower heat and continue to stir till oil appears on the surface. serve with hot fragrant rice.

Target recipe: remove the flesh from the cooked chicken and cut into small pieces. in a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened. add the curry paste, tomato puree, wine, bay leaf and lemon juice. simmer, uncovered, for about 10 minutes until well reduced. strain and leave to cool. puree the chopped apricot halves in a blender or food processor or through a sieve. beat the cooled sauce into the mayonnaise with the apricot puree. whip the cream until it forms stiff peaks and fold into the mixture. season, adding a little extra lemon juice if necessary. fold in the chicken pieces. garnish with watercress or parsley to serve.