Instructions: Using a blender, blend garlic, cloves, fennel, cumin, coriander, cayenne and onion into a smooth paste, adding a little water (no more than 1/4 cup) if required.

Heat oil in a Dutch oven. When the oil is hot but not smoking, add the blended mixture. Be sure to cover the pan quickly; it will be quite pungent. Saute for 2-3 minutes or until the onion loses its raw smell. Add water, tamarind paste, tomatoes and salt. Bring to a steady boil. Add chicken and return to boil.

Turn down the flame and allow to simmer for about 30 minutes or until the curry thickens.

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