Ingredients 2 cloves garlic, crushed
½ tsp pepper
1 tsp lemon rind, grated
2 red chilies, seeded, chopped
¼ to ½ cup water
1 tbsp Tamarind
550 g chicken breast, sliced
200 g green beans, chopped
1 large red onion, sliced thinly
½ tbsp sugar
About 40 ml chicken stock
Potatoes - optional
Mix the garlic, pepper, rind, chili, water, Tamarind, and chicken pieces in a bowl.
Cover and put in the fridge for about 3 hours or even overnight.
If making potatoes boil them till almost tender.
Boil the beans - or microwave if you prefer, until they are JUST tender, and drain.
Cook the onions for a few minutes and then add the chicken - you may need to add in batches, depending on the size of your pan.
Add the beans, potatoes, sugar and stock.
Cook, stirring until the sauce boils.
Cook another few minutes until the chicken is done but do not overcook. Depending on the size of the pieces, they only take a few minutes to be done.