Tamarind Chicken

1. 1

   Put the chicken in a bowl, add the lime juice, turmeric and black pepper, cover and chill in the fridge for 1 hour.

2. 2

   Put the chopped onion, oil and mustard seed in a large pan and heat for 1 minute until the onions soften and the mustard seeds pop.

3. 3

   Then add the chilli, garlic, ginger and cumin and coriander seed (grind the coriander seed a bit first in a pestle and mortar).

4. 4

   Heat for 5 minutes, adding a dash of water if needed, make sure it didn't burn.

5. 5

   Add the chicken, simmer for 5 minutes, then add the tomatoes, simmer for further 5 minutes.

6. 6

   Add the tamarind, cover and simmer for another 10-15 on low heat.

7. 7

   Add water if needed.

8. 8

   Finally, stir in the coconut cream and coriander.

9. 9

   Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.