Chili tamarind chicken
Chili tamarind chicken

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chili tamarind chicken. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Chili tamarind chicken is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chili tamarind chicken is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have chili tamarind chicken using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chili tamarind chicken:
  1. Get 1 whole chicken cut up into parts (approximately 1.5 kg)
  2. Take 2 red chilis
  3. Make ready 2 red birds eye chilis (chili padi)
  4. Take 5 cloves garlic
  5. Take 5 shallots quartered
  6. Take 3 cm ginger (I prefer old ginger) roughly cut
  7. Get 2 cm galangal (blue ginger) roughly cut
  8. Prepare 4 candlenuts
  9. Prepare 1 teaspoon tamarind
  10. Take 8 teaspoons palm sugar (gula jawa or gula melaka)
  11. Get 3 bay leaves
  12. Take 3 lime leaves
  13. Take 2 stalks lemongrass (remove root)
  14. Get 200 ml coconut milk
  15. Prepare 100-200 ml water
  16. Get As needed salt
  17. Prepare As needed pepper
  18. Prepare 2 tablespoons cooking oil

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. Cover and bring to a boil.

Steps to make Chili tamarind chicken:
  1. Preheat oven to 180 degrees Celsius.
  2. Season chicken parts with salt and pepper and set aside.
  3. Mash up chilis, garlic shallots, ginger, galangal, candlenuts, tamarind and palm sugar into a paste using a mortar and pestle or food processor.
  4. Heat up oil in a big frying pan on medium heat and stir fry paste until fragrant.
  5. Add in bay leaves, lime leaves and lemon grass into the mixture and continue stirring for about five minutes.
  6. Add chicken parts into the pan and thoroughly coat them with the mixture.
  7. Slowly add in coconut milk followed by water and bring the whole thing to boil.
  8. Reduce heat to medium low and let the gravy simmer and thicken (make sure you leave enough gravy to coat chicken parts comfortably).
  9. 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.
  10. Leave chicken in the oven for 30-45 minutes or until the skin turns golden brown and charred. Serve immediately.

Spray with oil … Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. 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.

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