Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chili tamarind chicken. One of my favorites. This time, I am going to 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 well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chili tamarind chicken is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chili tamarind chicken using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chili tamarind chicken:
- Make ready 1 whole chicken cut up into parts (approximately 1.5 kg)
- Take 2 red chilis
- Take 2 red birds eye chilis (chili padi)
- Take 5 cloves garlic
- Take 5 shallots quartered
- Prepare 3 cm ginger (I prefer old ginger) roughly cut
- Get 2 cm galangal (blue ginger) roughly cut
- Prepare 4 candlenuts
- Prepare 1 teaspoon tamarind
- Make ready 8 teaspoons palm sugar (gula jawa or gula melaka)
- Make ready 3 bay leaves
- Take 3 lime leaves
- Take 2 stalks lemongrass (remove root)
- Get 200 ml coconut milk
- Prepare 100-200 ml water
- Get As needed salt
- Get As needed pepper
- Get 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.
Instructions to make Chili tamarind chicken:
- Preheat oven to 180 degrees Celsius.
- Season chicken parts with salt and pepper and set aside.
- Mash up chilis, garlic shallots, ginger, galangal, candlenuts, tamarind and palm sugar into a paste using a mortar and pestle or food processor.
- Heat up oil in a big frying pan on medium heat and stir fry paste until fragrant.
- Add in bay leaves, lime leaves and lemon grass into the mixture and continue stirring for about five minutes.
- Add chicken parts into the pan and thoroughly coat them with the mixture.
- Slowly add in coconut milk followed by water and bring the whole thing to boil.
- Reduce heat to medium low and let the gravy simmer and thicken (make sure you leave enough gravy to coat chicken parts comfortably).
- 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.
- 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.
So that is going to wrap this up for this special food chili tamarind chicken recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
