Half kg boneless chicken
3 garlic cloves minced
1 fresh red chilli chopped after removing seeds
1green capsicum deseeded and cut into cubes
Half cup chicken stock or quarter chicken stock cube dissolved in hot water
Two tablespoons tamarind juice
One tablespoon sugar
Coriander leaves for garnish
Two tablespoons oil
For the marinade: Fish sauce one and a half tablespoons
1 tsp red chilli powder
1/4 tsp fresh pepper powder
Stalk of a lemongrass bottom part's inner core sliced thinly
Prepare the marinade in a large bowl and put in the chicken pieces and mix until well coated.
Cover with a cloth and keep aside for minimum half an hour.
Heat the oil in a wok and stir fry the garlic on medium heat till golden brown.
Add the chicken, chilli and capsicum. Stir fry on high heat till chicken is browned for two minutes.
Reduce heat to medium and add the chicken stock, tamarind juice and sugar.
Bring it to boil and reduce to simmer cooking uncovered for three minutes, stirring occasionally till the chicken is tender and cooked.
Transfer to serving bowl and garnish with chopped coriander.
Serve hot with rice.