Tamarind, lemon and coconut chicken

NZ Woman's Weekly 26/2/2010

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Ratings: 4.0 / 5 FROM 1

A delicious, easy and economical mid-week meal.

Place chicken thigh filllets in a plastic bag with the flour and shake until chicken is lightly coated.
Heat oil in a large frying pan and cook chicken on all sides until brown.
Add crushed and chopped garlic, tamarind puree, lemon rind from lemon, brown sugar, fish sauce, lemon juice, coconut cream, salt and pepper to pan. Stir to combine.
Cover and cook for 35 minutes or until chicken is cooked through. Remove chicken to a heatproof platter.
Boil sauce until reduced by half. Pour sauce over chicken and scatter with coriander. Serve with steamed rice.