3 tablespoons Tamarind Concentrate (see recipe on page 18)

Pinch of turmeric

½ teaspoon ground coriander

1½ teaspoons salt, divided

½ teaspoon white pepper

3 pounds chicken pieces, rinsed and patted dry

2 tablespoons vegetable oil

8 large red chilies, seeded and chopped

2 small onions, thinly sliced

Vegetable oil for deep-frying

• In a small bowl combine the tamarind, turmeric, coriander, 1 teaspoon of the salt, and the pepper.

• Place the chicken pieces in a large Ziplock bag. Pour the tamarind mixture over the chicken, seal the bag, and marinate at least 2 hours or overnight in the refrigerator.

• In a small sauté pan, heat 2 tablespoons of vegetable oil over medium heat. Add the red chilies, onions, and the remaining salt; sauté for 5 minutes. Set aside to cool slightly.

• Transfer the chili mixture to a food processor and pulse briefly to form a coarse sauce.

• Drain the chicken and discard the marinade. Deep-fry the chicken pieces in hot oil until the skin is golden and the bones are crispy. Remove the cooked chicken to paper towels to drain.

• Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.