500-600g Chicken, Cut Into 1 1/2-inch Cubes
4 tb Low-sodium Soy Sauce
5 Cloves Garlic, Minced
2 md Onion, Minced
1 ts Fresh Thyme OR 1/2 ts (half tsp) Dried Thyme, Crushed
1 ts Fresh Oregano OR 1/2 ts (half tsp) Dried Oregano, Crushed
Salt And Freshly Ground Black Pepper
Oil spray for cooking meat
2 cups Chicken Stock
5 tb Tamarind Puree or Sauce
Red chili, finely chopped
1 tb Dry Sherry
1 md Celery Rib, Chopped
1 ts Cornstarch
1 tb Cold Water
In a large bowl, mix the cubed meat with the soy sauce, garlic, chopped onion, thyme, oregano and salt and freshly ground black pepper to taste.
Cover and allow to marinate for at least 1 hour.
In a large skillet, spray oil to cover base.
Add the meat and brown over high heat. Remove any fat with kitchen paper.
Add the stock, tamarind sauce, sherry, and celery.
Reduce the heat and simmer for 1 hour or until the meat is fork tender and the liquid is reduced to about one third of the original.
Dissolve the cornstarch in the cold water and add to the mixture.
Stir until the sauce thickens and becomes shiny.
Remove from the heat.
Serve with boiled rice
I have never tried tamarind sauce but this sounded good hope it helps.