Soak tamarind in water and discard seeds.

Soak until all the tamarind is dissolved.

Roast the coriander until it becomes fragrant and darkens in colour.

Then add the soy, sugar, tamarind water and salt. Stir Well.

Add the chicken and marinate for a couple hours.

Heat the peanut oil and cook the chicken until just cooked.

Serve with steamed rice, fresh coriander, diced tomato and a squeeze of lime juice.

Per serving: 3706 Calories (kcal); 238g Total Fat; (57% calories from fat); 212g Protein; 186g Carbohydrate; 995mg Cholesterol; 5228mg Sodium Food Exchanges: 1/2 Grain(Starch); 28 1/2 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 30 Fat; 4 Other Carbohydrates