Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, chili tamarind chicken. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chili tamarind chicken is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Chili tamarind chicken is something that I have loved my entire life. They’re fine and they look wonderful.
Heat the oil in a wide saucepan and, when hot, add the mustard seeds. Once the seeds start popping, remove the pan from the heat. When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chili tamarind chicken using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chili tamarind chicken:
- Prepare 1 whole chicken cut up into parts (approximately 1.5 kg)
- Get 2 red chilis
- Prepare 2 red birds eye chilis (chili padi)
- Get 5 cloves garlic
- Take 5 shallots quartered
- Make ready 3 cm ginger (I prefer old ginger) roughly cut
- Make ready 2 cm galangal (blue ginger) roughly cut
- Make ready 4 candlenuts
- Prepare 1 teaspoon tamarind
- Take 8 teaspoons palm sugar (gula jawa or gula melaka)
- Make ready 3 bay leaves
- Get 3 lime leaves
- Prepare 2 stalks lemongrass (remove root)
- Get 200 ml coconut milk
- Get 100-200 ml water
- Get As needed salt
- Take As needed pepper
- Get 2 tablespoons cooking oil
Add the grated ginger and garlic along with the turmeric and chili powder. Make sure that the heat is low and keep stirring. Tumble in the tomatoes, stir for a minute or two and add the chicken. Stir to ensure the chicken is well coated.
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.
Tom Yum Noodle Soup Rice noodle soup with ground chicken or ground pork, pork balls, roasted garlic, bean sprouts, onion, cilantro and crushed peanut. Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Crispy yellow pea tofu served with chili tamarind sauce. Crispy spring rolls filled with vegetables served with sweet chili sauce. Fresh vegetables wrapped in rice paper served with our own peanut sauce.
So that is going to wrap it up for this special food chili tamarind chicken recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
