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
TAMARI AND GARLIC MARINATED CHICKEN THIGHS WITH COCONUT RICE RECIPE - (4/5)
Provided by Beszhak
Number Of Ingredients 15
Steps:
- Chicken Thighs: In a bowl, press in the garlic, and grate in the ginger. Add the Tamari, rice wine vinegar, olive oil and honey. Pepper to taste. Whisk to combine. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a hew hours to marinate. To cook the chicken thighs, heat grill pan over medium-high heat. Place the chicken pieces on the grill pan and cook 4-5 minutes on each side. Pour remaining marinade into a small saucepan. Bring to a boil and cook for 5 minutes. Glaze the thighs with the remaining marinade mixture. Continue to turn and grill the thighs until cooked through and well glazed - 10 to 12 minutes. Coconut rice: Place rice in a saucepan with water, coconut milk, and salt. Bring to a boil over high heat. Stir the rice once and reduce the heat to low. Cover the pot tightly with the lid and continue cooking for 15 minutes. Remove rice from heat and let stand for 5 minutes. To Serve: Remove to a platter and sprinkle with the scallions and sesame seeds. Serve with coconut rice.
TAMARIND CHICKPEAS
Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
Provided by Roopa Gulati
Categories Dinner, Lunch, Supper, Vegetable
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
- Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.
Nutrition Facts : Calories 334 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.34 milligram of sodium
TAMARIND MARINATED CHICKEN BREASTS IN COCONUT-CHICKPEA FLOUR
My version of Vij's version. I have reduced the amount of oil used. Vij's states this is for 6 I believe it is more for 8.
Provided by mell_2
Categories Curries
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
- Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay.
- Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low.
- In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
- Add this mixture and remaining water to curry. Stir well and increase heat to medium.
- When curry boils, reduce to low and add coconut milk.
- Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
- Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
- Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.
TAMARIND CHICKEN WITH GOLDEN MASH
The tang of tamarind works really well with creamy mash, spiced up with curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 394 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
COCONUT CHICKEN BREASTS
these taste spectacular. not too overpowering. i love coconut the stronger the better- but my husband doesn't. this works as a nice compromise
Provided by KristenErinM
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- pierce chicken breasts all over with a fork. marinate chicken in 1st 3 ingredients for at least one hour in the fridge.
- in shallow dish combine panko, coconut, salt and pepper. coat chicken with panko mixture.
- place chicken on baking sheet lined with parchment paper. b.
- ake at 400 degrees for 30 minutes. turn chicken and bake an additional 30 minute.
Nutrition Facts : Calories 205.4, Fat 6.3, SaturatedFat 3.5, Cholesterol 75.5, Sodium 519.2, Carbohydrate 9.7, Fiber 1.3, Sugar 4.3, Protein 26.2
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