In a pan, place your cut chicken pieces, rub in ginger and garlic paste, add salt and black pepper then boil

Once cooked set aside, and cook your onions and bell peppers until soft

Add your tomatoes and tomato paste and cook

Add in the tamarind juice and simmer for 2 to 3 minutes

Add in the coconut milk and simmer

Once the sauce is cooked, add the cooked chicken pieces and simmer of low heat for 5 to 10minutes

Add in the fresh dhania, mix in well and put off the stove.

Serve with desired accompaniment