Tamarind chicken is from Malacca in Malaysia where it is known as 'Ayam Sioh'. The chicken initially simmers in a flavoursome tamarind sauce then fries it before serving with the sauce.
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