Chicken, tamarillo and chilli curry with coriander yoghurt

Fruit meets spice seemlessly in the simple yet impressive curry.

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Ingredients

10	Tamarillos, ripe (Main)
¼ cup	Sunflower oil
2	Brown onions, chopped
1 piece	Ginger, (large thumb-sized) peeled and grated
1	Garlic bulb, peeled and finely chopped
1 tsp	Chilli flakes, crushed (Main)
2 Tbsp	Garam masala
¼ cup	Brown sugar
¼ cup	Tomato paste
2 tins	Chopped tomatoes
2 cans	Coconut milk
6	Boneless skinless chicken breasts, cut into chunks (Main)
1 ½ cups	Greek yoghurt (Main)
1 large bunch	Coriander, roughly chopped (Main)

Directions

1. For the curry, halve and scoop flesh of tamarillos into a food processor and blend to a pulp.
2. Heat oil in a large, 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, brown sugar and tomato paste and cook another 30 seconds or so.
3. Add tamarillos and tinned tomatoes 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, 10-12 minutes. Check seasoning and add more salt if needed.
4. Stir yoghurt, a big pinch of salt, lemon juice and coriander in a small bowl.
5. Drizzle yogurt sauce over curry and top with extra coriander. Serve with rice

See more of Gretchen's winter entertaining ideas

• Sicilian olive, fig and walnut paté

• Salted butterscoth and oaty apple individual crumbles