Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chili tamarind chicken. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chili tamarind chicken is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Chili tamarind chicken is something that I have loved my whole life.

Stir in the tamarind and coriander seeds and season. The Best Tamarind Chicken Recipes on Yummly Pork Loin And Tamarind Sauce, Tamarind Shakshuka, Tamarind Malaysian Lamb Ribs With Fish-salt Potatoes.

To get started with this recipe, we must first prepare a few components. You can cook chili tamarind chicken using 18 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chili tamarind chicken:

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

Find brilliant recipe ideas and cooking tips at Gousto. Grilled marinated chicken breasts are served with a delightful orange-tamarind glaze for a chicken "Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe. He loved the chicken and the tamarind-based dipping sauce that was served with it.

Instructions 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.

I made both the Chili-Lime Dipping Sauce and the Tamarind Dipping Sauce. I doubled the sauces by making two. 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. The marinade has that sour tang from the Tamarind but it's balanced out with the (small touch) of honey and spices.

So that’s going to wrap this up for this special food chili tamarind chicken recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!