Easiest Way to Cook Tasty Chili tamarind chicken

Chili tamarind chicken. Stir in the tamarind and coriander seeds and season. Pat the chicken dry with paper towels. Thai Tamarind Chicken. this link is to an external site that may or may not meet accessibility guidelines.

Grilled Chicken With Tamarind-orange Glaze With Chicken, Olive Oil, Fresh Basil Coconut Milk is the secret ingredient that makes this Butternut Squash and Kidney Bean Chili so rich and satisfying. Two chopped samosas smothered with chick peas and topped with mint, tamarind chutney, yogurt (opt), onions, tomatoes. Tamarind chutney or imli chutney is a sweet sour & flavorful Indian condiment used in chaats. You can have Chili tamarind chicken using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chili tamarind chicken

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

This tamarind chutney is the best & healthiest you can make. Chicken & Seafood at Chili's Grill & Bar: Prepared fresh and always delicious! Grilled chicken, pico, field greens, Mexican rice, corn & black bean salsa, avocado, shredded cheese, tortilla strips, cilantro. The consistency of the sauce should be such that tamarind paste and sugar.

Chili tamarind chicken step by step

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..

Be the first to write a review! Spice up your grilled chicken with the flavors of Mexico. Smoky-spicy chipotle peppers are tamed by tangy-sweet tamarind nectar, savory. He loved the chicken and the tamarind-based dipping sauce that was served with it. I made both the Chili-Lime Dipping Sauce and the Tamarind Dipping Sauce.