Tamarind Chicken

• 2 Chicken breasts, diced
• 1/2 Juice of lime
• 1 tsp Turmeric
• 1 tsp Black pepper
• 1 Onion, chopped
• 1/2 tsp Mustard seed
• 2 Red chillies, chopped
• 1 dash olive oil
• 1 clove Garlic
• 1 Thumb size pce ginger, grated
• 1 tsp Coriander seed
• 1 tsp Cumin powder
• 1 bunch Chopped coriander
• 3 Tomatoes
• 1 tbsp Tamarind paste
• 1 tbsp Coconut cream

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. 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. Then add the chilli, garlic, ginger and cumin and coriander seed (grind the coriander seed a bit first in a pestle and mortar).
4. Heat for 5 minutes, adding a dash of water if needed, make sure it didn't burn.
5. Add the chicken, simmer for 5 minutes, then add the tomatoes, simmer for further 5 minutes.
6. Add the tamarind, cover and simmer for another 10-15 on low heat.
7. Add water if needed.
8. Finally, stir in the coconut cream and coriander.
9. Serve!

chicken breasts, lime, turmeric, black pepper, onion, red chillies, olive oil, clove garlic, ginger, cumin, coriander, tomatoes, tamarind paste, coconut cream

Taken from cookpad.com/us/recipes/361150-tamarind-chicken (may not work)