Jenny Atkinson
Jenny Atkinson @jenny0124
Liverpool

I had not cooked with tamarind before, looked at lots of recipes and finally came up with my own variation based on others I had seen. This is a winner.

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Ingredients

2 servings
  1. 2 Chicken breasts, diced
  2. 1/2 Juice of lime
  3. 1 tsp Turmeric
  4. 1 tsp Black pepper
  5. 1 Onion, chopped
  6. 1/2 tsp Mustard seed
  7. 2 Red chillies, chopped
  8. 1 dash olive oil
  9. 1 clove Garlic
  10. 1 Thumb size pce ginger, grated
  11. 1 tsp Coriander seed
  12. 1 tsp Cumin powder
  13. 1 bunch Chopped coriander
  14. 3 Tomatoes
  15. 1 tbsp Tamarind paste
  16. 1 tbsp Coconut cream

Cooking Instructions

  1. 1

    Put the chicken in a bowl, add the lime juice, turmeric and black pepper, cover and chill in the fridge for 1 hour.

  2. 2

    Put the chopped onion, oil and mustard seed in a large pan and heat for 1 minute until the onions soften and the mustard seeds pop. Then add the chilli, garlic, ginger and cumin and coriander seed (grind the coriander seed a bit first in a pestle and mortar). Heat for 5 minutes, adding a dash of water if needed, make sure it didn't burn.

  3. 3

    Add the chicken, simmer for 5 minutes, then add the tomatoes, simmer for further 5 minutes. Add the tamarind, cover and simmer for another 10-15 on low heat. Add water if needed.

  4. 4

    Finally, stir in the coconut cream and coriander. Serve!

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Written by

Jenny Atkinson
Jenny Atkinson @jenny0124
on
Liverpool