Tamarind chilli chicken

Tamarind chilli chicken

2½ syns per serving

Serves 4

8 pieces of skinless chicken
Frylight
1 onion chopped
1 red pepper chopped
1 red chilli chopped
2 garlic cloves chopped
1 tablespoon tamarind paste
1 tablespoon sweetener
1 teaspoon ground tumeric
2 tablespoons plain flour
450ml chicken stock
salt & pepper
Fresh Coriander to serve

Spray frying pan with frylight and brown chicken to seal. Once brown remove and set aside. 

Add onion to pan & fry till lightly browned. Add red pepper, chilli & garlic and cook for 2 mins. 

Mix in tamarind, sweetener & tumeric. Cook for another minute then mix in flour. 

Gradually add stock and season to taste. Bring to boil. 

Put chicken into slow cooker and add sauce. Cover & cook on low for 8-10 hours (if chicken has bones) or 5-6 if breasts. Serve with coriander.

Notes:

Tamarind can be found where the herbs and spices are.