1.
Trim thighs of fat. In a bowl combine garlic, coriander, brown
sugar, pepper, cumin, and turmeric. Add tamarind pulp and
stir till well combined. Run over chicken. Cover; marinate
in refrigerator at least 2 hours.
2.
In a large skillet heat enough oil to cover the bottom of the
skillet. Add the chicken ad cook over medium heat about 20 minutes
or till chicken is tender and no longer pink turning occasionally.
