Cut the chicken wings or drumsticks into pieces. Except for the tamarind sauce, marinate the chicken with all the other seasonings for 10 minutes.

Sauté the shallot and garlic until fragrant. Add the chicken and stir-fry until evenly coated. Add a little water and simmer over low heat until the chicken is cooked through. When the liquid has mostly reduced, adjust the seasoning to taste, then add 1 tbsp tamarind sauce. Add green onion and turn off the heat.

Transfer to a plate and garnish with cilantro. Serve with rice or bread.