Use 1kg chicken, cut into serving size pieces, either on or off the bone
Use 5 green chillies, de-seeded
Use 6 cloves garlic
Use 1 inch piece ginger
Use a marble sized ball of tamarind mixed in 1 cup of water or equivalent of 'instant' e.g Tamcon
Use 1 cup coconut milk
Use salt and vinegar to taste
Use 2 tsp cummin seeds
Use 1 tsp peppercorns
Use 1 tsp turmeric
Use 1 onion
Grind the spices and finely chop the onion, chillies, garlic and ginger.
Fry the onion until brown. Add the garlic, ginger and green chillies.
Cook for a minute or so. Add the ground spices, followed by the chicken.
Fry until the chicken has browned then add about 1/2 cup of water, the salt, tamarind and vinegar.
Cover and cook until chicken is tender.
Add the coconut milk an simmer, uncovered, until the sauce thickens.
Serve with rice