<li>Place chicken in a pan and cover with water, add the garlic cloves, salt and place on a gentle heat.</li><li>Cook for about 10 minutes and remove from the water and leave to cool. Retain the water as stock.</li><li>Heat the oil in a pan and add the onions, cook gently until browned.</li><li>Add the green chilli, salt to taste and pour in the tamarind water with a little of the stock water from the chicken.</li><li>Cook gently and let the sauce reduce. Add a little more stock and cook to thicken. After about 5 minutes add both the chilli and mango powders.</li><li>Once the chicken has cooled, shred it using two forks and add to the sauce.</li><li>Stir to coat and leave to cook for a few minutes.</li><li>Remove from the heat and sprinkle in the garam masala and a handful of fresh coriander.</li>