Tamarind Chicken

Name: Tamarind Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 2 Chicken breasts, diced; 1/2 Juice of lime; 1 tsp Turmeric; 1 tsp Black pepper; 1 Onion, chopped; 1/2 tsp Mustard seed; 2 Red chillies, chopped; 1 dash olive oil; 1 clove Garlic; 1 Thumb size pce ginger, grated; 1 tsp Coriander seed; 1 tsp Cumin powder; 1 bunch Chopped coriander; 3 Tomatoes; 1 tbsp Tamarind paste; 1 tbsp Coconut cream

Jenny Atkinson @jenny0124

Liverpool

I had not cooked with tamarind before, looked at lots of recipes and finally came up with my own variation based on others I had seen. This is a winner.

Jenny Atkinson @jenny0124

Liverpool

I had not cooked with tamarind before, looked at lots of recipes and finally came up with my own variation based on others I had seen. This is a winner.

Saved

Ingredients

2 servings

2Chicken breasts, diced
1/2Juice of lime
1 tspTurmeric
1 tspBlack pepper
1Onion, chopped
1/2 tspMustard seed
2Red chillies, chopped
1 dasholive oil
1 cloveGarlic
1Thumb size pce ginger, grated
1 tspCoriander seed
1 tspCumin powder
1 bunchChopped coriander
3Tomatoes
1 tbspTamarind paste
1 tbspCoconut cream

Saved

Steps

1

Put the chicken in a bowl, add the lime juice, turmeric and black pepper, cover and chill in the fridge for 1 hour.
2

Put the chopped onion, oil and mustard seed in a large pan and heat for 1 minute until the onions soften and the mustard seeds pop. Then add the chilli, garlic, ginger and cumin and coriander seed (grind the coriander seed a bit first in a pestle and mortar). Heat for 5 minutes, adding a dash of water if needed, make sure it didn't burn.
3

Add the chicken, simmer for 5 minutes, then add the tomatoes, simmer for further 5 minutes. Add the tamarind, cover and simmer for another 10-15 on low heat. Add water if needed.
4

Finally, stir in the coconut cream and coriander. Serve!