Tender tamarind chicken with almond pilaf and lime recipe

Ingredients

• 2 kilogram mixed chicken pieces
• 1/4 cup (80g) mango chutney
• 1/4 cup (85g) tamarind concentrate
• 1 tablespoon vegetable oil
• 2 garlic cloves, crushed
• 2 birdseye chillies, finely chopped
• 2 teaspoon grated ginger
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon garam masala
• lime halves, to serve
• Almond pilaf
• 1 onion, finely chopped
• 1 1/2 cup (300g) basmati rice
• 3 cup salt-reduced vegetable stock
• 1/2 cup frozen peas
• 1/4 cup (35g) currants
• 1/4 cup (20g) flaked almonds