Tangy Tamarind Chicken

1. 1

   Heat oil in a deep pan or skillet (do not smoke).

2. 2

   Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.

3. 3

   Saute for 5 minutes on medium heat.

4. 4

   Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.

5. 5

   Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.

6. 6

   Cover and leave on high heat for 5 minutes.

7. 7

   Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.