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
- 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.
- Combine tamarind concentrate, ginger, chilli, honey and soy sauce to taste with cup cold water and pour this over the chicken.
- Place in oven to roast for 20 minutes or until chicken is just cooked through.
- Slice each chicken breast into three to serve, spoon over sauce and scatter with cashew nuts and coriander to garnish.