500 gms boneless chicken cut into cubes
2 big onions sliced
1 big capsicum sliced
1 tomato chopped
1 tbsp ginger, garlic paste
Salt according to taste
2-3 tsp mustard oil
A few curry leaves
3-4 green chillies slit and deseeded
½ cup tamarind juice
Marinate chicken cubes in vinegar and ginger, garlic paste for half an hour.
Heat oil in a pan on medium flame. Fry onions and capsicum, then tomatoes and green chillies. Saute till the fat separates.
Add the chicken pieces. Cover with a lid and turn the chicken till tender.
Add a few curry leaves. Lower the heat and cook covered till chicken is cooked through.
Add tamarind juice and cook on low flame. It should be dry and taste tangy.
Remove from heat and serve with hot rice.