Tamarind Chili Chicken

1. 1

   Heat the oil in a wide saucepan and, when hot, add the mustard seeds.

2. 2

   Once the seeds start popping, remove the pan from the heat.

3. 3

   When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.

4. 4

   Fry for 8-10 minutes until the onions are soft.

5. 5

   Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.

6. 6

   Stir in the tamarind and coriander seeds and season.

7. 7

   Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.