Tamarind, lemon and coconut chicken
( SERVES 4 )

NZ Woman's Weekly 10/9/2005

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Roll skinned chicken cutlets in flour. Heat oil in a large frying pan and cook chicken on all sides until brown.
Crush garlic, peel and chop roughly. Add garlic, tamarind, 1 tablespoon lemon rind, brown sugar, fish sauce, 2 tablespoons lemon juice, coconut cream, salt and pepper to pan. Stir to combine.
Cover and cook for 35 minutes or until chicken is cooked through. Cook wild rice to packet directions. Remove chicken to a heatproof platter. Boil sauce until reduced by half.
Pour sauce over chicken and scatter with chervil or coriander. Serve with wild rice.

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