4 chicken quarters, skinned and fat trimmed
1 tbsp vegetable oil
2 onions, thickly sliced
1 tbsp coriander seeds, coarsely crushed
1 tbsp tamarind paste
1 rounded tbsp tomato purée
700ml vegetable stock
3 medium tomatoes, quartered
2 pak choi, trimmed and halved
freshly chopped coriander, to garnish
Season the chicken. Heat the oil in a sauté pan with a lid (or shallow lidded casserole) over a medium-to-high heat and fry the chicken for 5-10 mins until golden, turning occasionally.
Transfer the chicken to a plate and keep to one side. You will need about 1 tbsp of fat left in the pan for cooking the onions, so drain off the excess. Add the onions to the pan and cook for about 10 mins, or until they have a little colour and are beginning to soften. Add the coriander seeds and cook for a minute or two to release the flavour of the spice. Stir in the tamarind paste and tomato purée, then pour in the stock.
Return the chicken to the pan along with the tomatoes and bring to a simmer. Cover and continue to cook, allowing the sauce to simmer
for about 1 hr or until the meat is completely tender, stirring occasionally.
Remove the lid and skim off any excess fat from the surface of the sauce, then add the pak choi and simmer for 2-3 mins to soften it. Scatter over the chopped coriander and serve.