Tangy Tamarind Chicken

• 1 medium chicken, cubed
• 1 cup tamarind pulp (WITHOUT SEEDS)
• 3/4 cup spicy tomato sauce or 3/4 cup tomato chili sauce
• 2 tablespoons olive oil or 2 tablespoons canola oil
• 3 onions, finely chopped
• 1 teaspoon black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt

1. Heat oil in a deep pan or skillet (do not smoke).
2. Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
3. Saute for 5 minutes on medium heat.
4. Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
5. Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
6. Cover and leave on high heat for 5 minutes.
7. Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.

chicken, tamarind pulp, tomato sauce, olive oil, onions, black pepper, cumin powder, coriander powder, salt

Taken from www.food.com/recipe/tangy-tamarind-chicken-9002 (may not work)