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200g diced chicken breast
1 tbsp Tamarind Paste
½ tsp Chilli Powder
½ tsp salt
1 tsp pepper
3 garlic cloves, minced
3 tbsp cooking oil
Combine the Tamarind Paste, Chilli Powder, salt, pepper, garlic and cooking oil and mix together.
Add in the chicken and make sure it’s well coated with the marinade. Set aside and marinate for at least an hour.
Pan-fry the chicken over a medium heat until golden brown, making sure to turn each piece halfway (around 4 minutes on each side).