Submitted By: Vaishali Honawar

Chicken in Tamarind Sauce

Ingredients:

• 2 pounds chicken parts
• 1 tbsp tamarind paste
• 1 sprig curry leaves (available at Indian grocery stores)
• 1 tbsp freshly ground black pepper
• 2 cups tomatoes, diced
• 1 cup onions, chopped
• 2 tbsp canola oil
• 1 tbsp finely chopped coriander leaves

• 1 tbsp fresh ground pepper
• 1 tsp turmeric
• 2 tbsp ginger-garlic paste

Coat chicken with marinade. Heat 2 tbsp oil in heavy-bottomed pan. Sear chicken on medium-high heat about two minutes on each side until lightly browned. Drain and set aside.
In the same pan, saute onions until lightly browned. Add curry leaves, fresh-ground pepper and tomatoes and fry for about five minutes. Add tamarind paste with a cup of water. When the mixture boils, add chicken. Cover and let it simmer until chicken is tender, about 20 minutes. Season with salt to taste. Garnish with coriander leaves