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. ---------------------------------------------------------------------------
Nutrition
Ingredients
