Mix tamarind paste and water together then strain the juice and reserve.
Blend the shallots and garlic together until fine.
In a large bowl mix the tamarind juice, blended shallots/garlic, rice vinegar, soy sauce, caster sugar, salt and coriander. Add the chicken pieces coating them evenly. Marinate the chicken overnight in the refrigerator.
Next day, strain the tamarind sauce into a saucepan and cook until it boils. Reduce heat and add the chicken pieces then cook until the chicken is tender.
Remove the chicken and set aside. Continue cooking the sauce, stirring frequently, until it thickens then remove from heat.
Heat oil in a wok until hot and then fry the chicken until it browns. Arrange the chicken on a dish and pour the thick tamarind sauce over it and serve.
Tried this recipe for the first time today and it was quite unlike anything I have ever tasted before, but yummy! I left the chicken to marinade for 24h in the fridge as I didn't have time to prepare the dish in the morning, and after I cooked the chicken in the tamarind sauce, fried it and served it, the chicken was just so tender and full of good flavor. The sour taste of the tamarind was however a bit more pronounced than I had hoped, so maybe I'll leave the rice vine vinegar out and add some more sugar next time.
In summary: very time consuming and dish-dirtying dish, but worth it if you haven't tried it before! - 08 Dec 2012