This archive report was first published on 19 September 2021.
Published on September 19, 2021, this tamarind chicken recipe is a game-changer for anyone looking to add a new twist to their meal routine.
Let's start with one of my signature dishes, the tamarind chicken. I love the way the tartness of the tamarind sauce pairs with the rich flavor of the chicken.
Here's what you'll need:
- 1 whole chicken cut into two (halved)
- 1 1/2 teaspoon garlic ginger paste
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon black pepper
- 1/2 teaspoon coriander powder
- 1/2 teaspoon paprika
- 1 onion, sliced
- 6-7 eggplants, halved
- 3 sweet pepper, diced
- 1 tablespoon honey
- Salt to taste
- 2 tablespoons oil
- 2 cups thick tamarind sauce/extract
- 1 bunch fresh coriander
First, mix together the powder spices, including turmeric, curry powder, black pepper, coriander powder, and paprika, and rub them all over the chicken. Add the garlic ginger paste and salt, and continue to rub and mix well using your hand. Set the chicken aside to marinate and infuse flavor for about two hours.
Next, heat one tablespoon of oil in a non-stick pan over medium heat, and pan-sear the chicken until golden brown, about six minutes each side. Once browned, remove the chicken and set it aside.
In another non-stick pan, add a tablespoon of oil and sauté the onion slices until soft. Then, add in the eggplant and sweet pepper, and mix well. Go in with some garlic paste, and then add the thick tamarind sauce/extract. Bring the mixture to a boil, and add the honey and salt. Let it cook for another three minutes, until the sauce starts to thicken, and then add the cooked chicken. Continue to cook for another 10 minutes, or until the sauce is completely reduced and coats the chicken. Finally, sprinkle some coriander leaves and serve the tamarind chicken hot.
