1. Place the garlic, ginger, shallots, chillies, tamarind, brown sugar, soy
sauce, fish sauce, coriander, cumin and coconut milk into a food processor
and process to form a purée.

2. Put the oil in a large heavy-based saucepan. Add the cloves, star anise,
cinnamon stick and curry leaves, if using. Stir-fry for 1–2 minutes over
medium heat.

3. Add one-third prepared puree to the pan and bring to the
boil. Add the Tegel Fresh Chicken Skinless Thighs pieces and turn to coat them. Cook the chicken for
5 minutes then add the remaining puree. Bring to a
simmer then lower the heat and continue to simmer uncovered for
50 minutes, stirring frequently to prevent it from sticking, until the
chicken is cooked through. Continue to cook for a few more minutes,
stirring every minute, until the sauce is reduced enough to form a thick
coating on the chicken.

4. Garnish with toasted coconut and coriander leaves and serve with rice.