Tamarind Chicken With Bean Sprouts Mushrooms Recipes

TANGY TAMARIND CHICKEN

Steps:

• Heat oil in a deep pan or skillet (do not smoke).
• Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
• Saute for 5 minutes on medium heat.
• Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
• Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
• Cover and leave on high heat for 5 minutes.
• Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.

TAMARIND CHICKEN WITH BEAN SPROUTS & MUSHROOMS

Steps:

• In a small bowl, combine first four ingredients. Set aside.
• Heat oil in a wok over high heat. Add the chicken and stir-fry for 5 minutes.
• Add the mushrooms, onion, and garlic; stir-fry for an additional 2-3 minutes.
• Add the sauce, and stir until it just begins to simmer. Remove from heat, then stir in bean sprouts and habanero pepper.
• Serve over brown rice.

GRILLED CHICKEN TAMARIND SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.

THAI TAMARIND CHICKEN

Steps:

• Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
• Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
• Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

TAMARIND CHICKEN WITH GOLDEN MASH

Steps:

• Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender.
• Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky.
• Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.