Chili tamarind chicken
Chili tamarind chicken

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chili tamarind chicken. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Chili tamarind chicken is something which I’ve loved my whole life.

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

With a spatula, gently stir the sauce, scraping the bottom of the pan. Cover and bring to a boil. Make sure that the heat is low and keep stirring. Tumble in the tomatoes, stir for a minute or two and add the chicken.

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.

Stir to ensure the chicken is well coated. Start by getting a small sauce pot on medium-low heat. Add in the palm sugar, tamarind paste, fish sauce, and water. To a bowl, add tamarind paste, chicken stock, fish sauce, sugar, red chili flakes and chopped chilies. The consistency of the sauce should be such that tamarind paste and sugar should dissolve in the stock and fish sauce.

So that is going to wrap this up with this special food chili tamarind chicken recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!