THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
CHICKEN WITH TAMARIND POMEGRANATE SAUCE
Make and share this Chicken With Tamarind Pomegranate Sauce recipe from Food.com.
Provided by chia2160
Categories Chicken Thigh & Leg
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
- Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
- Add chicken thighs and legs to pot, and submerge in sauce.
- Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
- Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
- Sprinkle pomegranate seeds over platter, and serve hot.
Nutrition Facts : Calories 725.8, Fat 19.6, SaturatedFat 5, Cholesterol 403.2, Sodium 1105.7, Carbohydrate 31.3, Fiber 4.3, Sugar 14.6, Protein 102.5
GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
- Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
- Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.
COCONUT & TAMARIND CHICKEN CURRY
This creamy tropical Indian one-pot is perfect for an informal, help-yourself dinner party with friends
Provided by Roopa Gulati
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 19
Steps:
- Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It's best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.
- Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma - about 30 secs.
- Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.
- Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.
- Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.
- Pour any excess oil from the frying pan and add a ladleful of water - swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.
- Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.
- Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.
Nutrition Facts : Calories 466 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN
Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.
Provided by Sarah
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.8 g, Cholesterol 77.8 mg, Fat 22 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 115.6 mg, Sugar 16.8 g
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