Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chili tamarind chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stir in the tamarind and coriander seeds and season. With a spatula, gently stir the sauce. Sweet and spicy, these juicy skinless tamarind-glazed chicken thighs are easy to make and are perfect served with crisp lettuce on the side.
Chili tamarind chicken is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Chili tamarind chicken is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chili tamarind chicken using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chili tamarind chicken:
- Make ready 1 whole chicken cut up into parts (approximately 1.5 kg)
- Prepare 2 red chilis
- Prepare 2 red birds eye chilis (chili padi)
- Make ready 5 cloves garlic
- Get 5 shallots quartered
- Prepare 3 cm ginger (I prefer old ginger) roughly cut
- Prepare 2 cm galangal (blue ginger) roughly cut
- Make ready 4 candlenuts
- Make ready 1 teaspoon tamarind
- Take 8 teaspoons palm sugar (gula jawa or gula melaka)
- Take 3 bay leaves
- Prepare 3 lime leaves
- Get 2 stalks lemongrass (remove root)
- Make ready 200 ml coconut milk
- Make ready 100-200 ml water
- Take As needed salt
- Get As needed pepper
- Make ready 2 tablespoons cooking oil
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. Marion's Kitchen Sichuan Chilli Chicken INGREDIENT Sichuan Chilli Chicken European Print This. Combine marinade ingredients in a large bowl with the chicken.
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.
Set aside until ready to cook. Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor. I made both the Chili-Lime Dipping Sauce and the Tamarind Dipping Sauce. I doubled the sauces by making two. Spice up your grilled chicken with the flavors of Mexico.
So that is going to wrap this up for this special food chili tamarind chicken recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
