Heat the oil in a large pan and fry the chicken until it is lightly browned. Pop in the ginger and shallots and cook for 3-4 minutes. Add the tomatoes, seasoning and chicken stock. Bring to the boil and simmer until the chicken is tender – about 20-30 minutes.
Throw in the pineapple and stir in the sugar and tamarind. Simmer a little longer so the fruit warms through and the flavours mix. Sprinkle with the herbs and serve.
© 1994 Keith Floyd estate. All rights reserved.