Ingredients
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1 tablespoon canola oil
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1 tablespoon mustard seeds
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8 -10 medium green chilies, de-seeded and diced
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1 onion, finely diced
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5 tomatoes, chopped or 1 (10 ounce) can diced tomatoes
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1 1/2 teaspoons tamarind pulp
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1 tablespoon coriander seed, dry-roasted and coarsely ground
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2 skinless chicken breasts, chopped into pieces
Instructions
- Heat the oil in a wide saucepan and, when hot, add the mustard seeds.
- Once the seeds start popping, remove the pan from the heat.
- When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
- Fry for 8-10 minutes until the onions are soft.
- Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.
- Stir in the tamarind and coriander seeds and season.
- Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.