Tamarind and coconut chicken stew
Tamarind and coconut chicken stew

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tamarind and coconut chicken stew. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Tamarind and coconut chicken stew is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Tamarind and coconut chicken stew is something that I have loved my whole life.

How to make coconut tamarind chicken soup. 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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have tamarind and coconut chicken stew using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Tamarind and coconut chicken stew:
  1. Get pieces Chicken cut into desired
  2. Make ready Onion
  3. Make ready Red,green and yellow bell pepper
  4. Get Tomatoes
  5. Prepare Fresh dhania
  6. Take Tomatoe paste
  7. Prepare to taste Black pepper and salt
  8. Take Freshly squeezed tamarind juice
  9. Make ready Coconut milk
  10. Take Ginger and garlic

Increase the heat to high, and add the tamarind purée, coconut milk, and water to the pan. Tamarind will give the dish a slightly sour taste, but it's not overpowering. This will give the chicken a little more bite, it will not fall apart so. To begin making the Kerala Style Chicken Stew Recipe, wash the chicken pieces and cut them to small pieces.

Instructions to make Tamarind and coconut chicken stew:
  1. In a pan, place your cut chicken pieces, rub in ginger and garlic paste, add salt and black pepper then boil
  2. Once cooked set aside, and cook your onions and bell peppers until soft
  3. Add your tomatoes and tomato paste and cook
  4. Add in the tamarind juice and simmer for 2 to 3 minutes
  5. Add in the coconut milk and simmer
  6. Once the sauce is cooked, add the cooked chicken pieces and simmer of low heat for 5 to 10minutes
  7. Add in the fresh dhania, mix in well and put off the stove.
  8. Serve with desired accompaniment

Heat a pressure cooker with coconut oil, add cinnamon stick, cloves, and peppercorns and let them fry for few seconds. Add in the onions, garlic and ginger. This is a comforting coconut curry chick pea stew made from pantry ingredients. Covid home cooking at its coziest: a comforting coconut curry chickpea stew made from pantry staples. You can make it vegan too!

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