Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chili tamarind chicken. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chili tamarind chicken is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chili tamarind chicken is something that I have loved my entire life. They are nice and they look fantastic.
Stir in the tamarind and coriander seeds and season. With a spatula, gently stir the sauce. Sweet and spicy, these juicy skinless tamarind-glazed chicken thighs are easy to make and are perfect served with crisp lettuce on the side.
To get started with this particular recipe, we have to prepare a few components. You can have chili tamarind chicken using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chili tamarind chicken:
- Get 1 whole chicken cut up into parts (approximately 1.5 kg)
- Make ready 2 red chilis
- Take 2 red birds eye chilis (chili padi)
- Make ready 5 cloves garlic
- Make ready 5 shallots quartered
- Prepare 3 cm ginger (I prefer old ginger) roughly cut
- Get 2 cm galangal (blue ginger) roughly cut
- Prepare 4 candlenuts
- Make ready 1 teaspoon tamarind
- Prepare 8 teaspoons palm sugar (gula jawa or gula melaka)
- Take 3 bay leaves
- Get 3 lime leaves
- Get 2 stalks lemongrass (remove root)
- Take 200 ml coconut milk
- Take 100-200 ml water
- Take As needed salt
- Prepare As needed pepper
- Get 2 tablespoons cooking oil
This soup has a distinctive hot and sour taste with hotness from the chilies and sourness from the tamarind boiled in the broth - it is. 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. I doubled the sauces by making two.
Steps to make Chili tamarind chicken:
- Preheat oven to 180 degrees Celsius.
- Season chicken parts with salt and pepper and set aside.
- Mash up chilis, garlic shallots, ginger, galangal, candlenuts, tamarind and palm sugar into a paste using a mortar and pestle or food processor.
- Heat up oil in a big frying pan on medium heat and stir fry paste until fragrant.
- Add in bay leaves, lime leaves and lemon grass into the mixture and continue stirring for about five minutes.
- Add chicken parts into the pan and thoroughly coat them with the mixture.
- Slowly add in coconut milk followed by water and bring the whole thing to boil.
- Reduce heat to medium low and let the gravy simmer and thicken (make sure you leave enough gravy to coat chicken parts comfortably).
- 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.
- 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. Dinner got easier with this tangy and mildly sweet chicken thighs. Serve with rice, pasta or noodles.
So that is going to wrap it up for this special food chili tamarind chicken recipe. Thank you very much for reading. I am confident that you can make this at home. There’s 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, friends and colleague. Thank you for reading. Go on get cooking!
