I SPENT A LITTLE TIME IN VIETNAM A FEW YEARS AGO AND LOVED THIS DISH FROM THE REX HOTEL IN SAIGON. THE SOURNESS OF THE TAMARIND COMBINED WITH THE PUNGENT SALAD HERBS LIFTS THE FLAVOURS TO CREATE A BEAUTIFULLY BALANCED DISH.
4chicken breasts (preferably supremes, with the wing bone attached)
For the marinade, dissolve the tamarind paste in 140ml warm water, removing any seeds. Toast the coriander seeds in a dry frying pan over a medium-high heat until golden brown, about 1-2 minutes. Tip the seeds into a mortar and crush with the pestle, then transfer to a deep dish and add the tamarind and all of the other ingredients. Mix well.