Tamarind Chicken Recipes

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 WINGS

Steps:

• Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
• Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
• Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency-it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20-25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5-10 minutes, until golden brown.
• Remove chicken wings and serve.

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.

TAMARIND CHICKEN WINGS

Steps:

• Chop the shallots.
• Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
• Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
• Take the chicken wings and cut each wing into two at the joint.
• In a large bowl, add the chicken wings and marinade and mix well with your hands.
• Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
• After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
• Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
• Now you'll have marinated wings in one bowl and excess marinade in the other.
• We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
• The wings must be fried only when required so they stay hot.
• To make the sauce, take a pan, heat it, and pour the extra marinade into it.
• Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
• At this point, taste the sauce for saltiness and flavour balance.
• Adjust if required. Turn off the heat.
• For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
• Fry as many wings on medium-high heat at one time as you can without crowding them too much.
• This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
• Remove the first batch to a platter and dry the extra oil off with paper towels.
• Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
• Now you have deep-fried wings and a dipping sauce.
• How you want to take it from here is up to you.
• You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.

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.