Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, chili tamarind chicken. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stir in the tamarind and coriander seeds and season. To a bowl, add tamarind paste, chicken stock, fish sauce, sugar, red chili flakes and chopped chilies. The consistency of the sauce should be such that tamarind paste and sugar.
Chili tamarind chicken is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Chili tamarind chicken is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook chili tamarind chicken using 18 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chili tamarind chicken:
- Take 1 whole chicken cut up into parts (approximately 1.5 kg)
- Prepare 2 red chilis
- Prepare 2 red birds eye chilis (chili padi)
- Prepare 5 cloves garlic
- Make ready 5 shallots quartered
- Take 3 cm ginger (I prefer old ginger) roughly cut
- Prepare 2 cm galangal (blue ginger) roughly cut
- Get 4 candlenuts
- Take 1 teaspoon tamarind
- Take 8 teaspoons palm sugar (gula jawa or gula melaka)
- Prepare 3 bay leaves
- Get 3 lime leaves
- Make ready 2 stalks lemongrass (remove root)
- Get 200 ml coconut milk
- Prepare 100-200 ml water
- Take As needed salt
- Get As needed pepper
- Prepare 2 tablespoons cooking oil
See more ideas about Tamarind, Tamarind recipes, Indian food recipes. These Chicken Thighs marinated with a special Tamarind Vinaigrette are my new go-to recipe for busy days. Sweet, tangy and spicy…the perfect oven roasted chicken for a quick There nothing like a quick roast chicken weeknight dinner. Add the tamarind and egg mixture to the wok, then bring to a boil and simmer until slightly reduced and sticky.
Instructions to make Chili tamarind chicken:
- Preheat oven to 180 degrees Celsius.
- Season chicken parts with salt and pepper and set aside.
- Mash up chilis, garlic shallots, ginger, galangal, candlenuts, tamarind and palm sugar into a paste using a mortar and pestle or food processor.
- Heat up oil in a big frying pan on medium heat and stir fry paste until fragrant.
- Add in bay leaves, lime leaves and lemon grass into the mixture and continue stirring for about five minutes.
- Add chicken parts into the pan and thoroughly coat them with the mixture.
- Slowly add in coconut milk followed by water and bring the whole thing to boil.
- Reduce heat to medium low and let the gravy simmer and thicken (make sure you leave enough gravy to coat chicken parts comfortably).
- Transfer chicken parts (skin side up) into an oven proof casserole dish which is big enough to fit them snugly. Pour gravy evenly all over. Discard bay leaves, lime leaves and lemon grass.
- Leave chicken in the oven for 30-45 minutes or until the skin turns golden brown and charred. Serve immediately.
The marinade has that sour tang from the Tamarind but it's balanced out with the (small touch) of honey and spices. Add the tamarind leaves, long green chili and yard long beans. He loved the chicken and the tamarind-based dipping sauce that was served with it. I made both the Chili-Lime Dipping Sauce and the Tamarind Dipping Sauce. I doubled the sauces by making two.
So that’s going to wrap this up with this special food chili tamarind chicken recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
