TAMARIND CHILI CHICKEN RECIPE – FOOD.COM
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 2 serving(s)
|1 tablespoon canola oil|
|1 tablespoon mustard seeds|
|8 -10 medium green chilies, de-seeded and diced|
|1 onion, finely diced|
|5 tomatoes, chopped or 1 (10 ounce) can diced tomatoes|
|1 1/2 teaspoons tamarind pulp|
|1 tablespoon coriander seed, dry-roasted and coarsely ground|
|2 skinless chicken breasts, chopped into pieces|
- Heat the oil in a wide saucepan and, when hot, add the mustard seeds.
- Once the seeds start popping, remove the pan from the heat.
- When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
- Fry for 8-10 minutes until the onions are soft.
- Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.
- Stir in the tamarind and coriander seeds and season.
- Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.
Calories 510, FatContent 13, SaturatedFatContent 1.6, CholesterolContent 136.9, SodiumContent 184.7, CarbohydrateContent 39.1, FiberContent 9.1, SugarContent 21, ProteinContent 63.1
BEST TAMARIND DIPPING SAUCE RECIPE – HOW TO MAKE TAMARIND …
Provided by: DELISH.COM
Categories: dairy-free,low-carb,vegetarian,cocktail party,date night,dinner party,dinner,lunch
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 0S
Yield: 4 servings
|1 inch cube tamarind paste, seedless (about 4 teaspoons)|
|4 tbsp. hot water, divided|
|1 tbsp. fish sauce|
|1 tbsp. granulated sugar|
|1 clove garlic, minced (or 1/2 teaspoon), optional|
|1 Thai Bird’s Eye Chili, optional|
- In a small bowl, combine tamarind paste and 2 tablespoons hot water (the hotter, the better). Stir with a fork to break up tamarind paste and let stand for 15 minutes to soften further.
- Working in batches, use the back of a large spoon to press tamarind mixture through a fine mesh strainer. Don’t forget to scrape the tamarind purée at the bottom of your strainer into bowl as well! You should have about 1 tablespoon of tamarind purée and consistency should be similar to Sriracha. Discard solids that remain in strainer.
- Add fish sauce, sugar, and remaining 2 tablespoons hot water. Mix until sugar is dissolved. Sauce should be a drizzling consistency.
- Add garlic and chilies, if using. Taste and adjust to your liking.
- Set aside at room temperature to let flavors bloom. Sauce can be prepared hours ahead of time. Serve in individual dipping sauce containers.