Tamarind Chicken

Tamarind Chicken
Tamarind Chicken

Tamarind chicken curry is a popular South Indian dish that is known for its tangy and spicy flavor. Tamarind, a sour fruit pulp, is the key ingredient that gives this dish its unique flavor. The dish is typically made with bone-in chicken pieces, which are simmered in a spiced tamarind-based sauce until they are tender and juicy. This recipe is called “Imli murgh” in Hindi. I have added in some peas to give it a vegetable twist and to make a meal in one.

Ingredients

300 g / 1 Portion Precooked Chicken

80 ml Rapeseed Oil or other vegetable oil
1 inch Cinnamon Stick
1 Black Cardamom Pod, crushed slightly to expose the seeds
1/2 tsp Whole Cumin Seeds
1 tbsp Garlic and Ginger Paste
3 – 4 Fresh Hot Chilli Peppers, chopped

100 ml Precooked Chicken Stock
1 tsp Salt
1 tsp Brown Sugar
1 tsp Cayenne Pepper, or less to taste

250 ml Base Curry Sauce
1 tsp Cyder Vinegar
2 tbsp Tamarind Paste

1/2 Cup Frozen Peas (optional)

1 tbsp Fresh Coriander
1 tsp Ground Coriander
1 tsp Ground Cumin

Recipe

1.  Heat the oil in a pan until hot: 80 ml Rapeseed Oil or other vegetable oil

2. Add in the following and fry until the seeds start to pop:

1 inch Cinnamon Stick
1 Black Cardamom Pod, crushed slightly to expose the seeds
1/2 tsp Whole Cumin Seeds

3. Add the fresh chopped chillies and fry for 20 seconds or so: 3 – 4 Fresh Hot Chilli Peppers, chopped

4. Add the garlic and ginger paste and fry for another 10 seconds: 1 tbsp Garlic and Ginger Paste

5. Add in the following and reduce down for a minute or two:

100 ml Precooked Chicken Stock
1 tsp Salt
1 tsp Brown Sugar
1 tsp Cayenne Pepper, or less to taste

6.Then add the following:

250 ml Base Curry Sauce
1 tsp Cyder Vinegar
2 tbsp Tamarind Paste

and shortly after:

1/2 Cup Frozen Peas

If using cold Precooked Chicken add in now to begin reheating:

300 g / 1 Portion Precooked Chicken

Continue to cook for 5 minutes.

7. The add in the following and stir:

1 tbsp Fresh Coriander
1 tsp Ground Coriander
1 tsp Ground Cumin

Continue to cook for 5 minutes or so or until the oil begins to separate.

If using hot Precooked Chicken add in in the final minute:

300 g / 1 Portion Precooked Chicken

8. Serve over rice.

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forty four  +    =  forty six