Mix all the dry spices and the salt in a small bowl.
Heat 1tbsp vegetable oil in a large frying pan and fry the diced chicken until browned and cooked through. Add the garlic and ginger to the pan and fry until softened. It is important to keep stirring the chicken at this point to avoid the garlic burning.
Sprinkle the brown sugar and spices over the chicken and stir so that all the chicken has an even covering of spice.
Add the red wine vinegar and tamarind water, using a little water if the pan is still very dry. When the liquid has reduced down, add the cream to the pan and simmer until reduced to a thick sauce.
Serve with boiled basmati rice.
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