Tamarind chicken with cashews

Carolyn Robertson

Ingredients

1 to fry	Vegetable oil
4	Chicken breasts, skinless (Main)
1 cup	Tamarind concentrate
2 cm	Fresh ginger, finely grated
¼ tsp	Chilli powder
¼ cup	Liquid honey
4 Tbsp	Light soy sauce, to taste
½ cup	Toasted cashew nuts
1 to garnish	Fresh coriander, chopped

Directions

1. Preheat oven to 180C. Heat a frying pan, add a little oil and brown chicken breasts for 1-2 minutes on each side. Transfer to an oven pan.
2. Combine tamarind concentrate, ginger, chilli, honey and soy sauce to taste with cup cold water and pour this over the chicken.
3. Place in oven to roast for 20 minutes or until chicken is just cooked through.
4. Slice each chicken breast into three to serve, spoon over sauce and scatter with cashew nuts and coriander to garnish.