Tamarind Chicken Recipe

Preparation time: 15 minutes + 2 hours marinating
Total cooking time: 30 minutes
Serves: 4


Ingredients:

4 chicken thighs
4 chicken drumsticks
1/3 cup (80 ml) tamarind concentrate
2 teaspoons ground coriander
1 teaspoon ground turmeric
2 cloves garlic, crushed
2 tablespoons peanut oil
2 red chilies, finely chopped
6 spring onions, finely chopped
Oil, for deep-frying

Method:

Remove the skin from the chicken pieces. Place the chicken in a large pan with enough water to cover it. Cover and simmer for 15 minutes, or until cooked through. Drain and cool.

Combine the tamarind, coriander, turmeric and garlic. Add the tamarind mixture to the chicken and toss well to coat. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

Heat the peanut oil in a frying pan; add the chili and spring onion, and stir-fry over low heat for 3 minutes. Set aside.

Heat the oil for deep-frying in a large pan; cook the chicken in 3 batches over medium heat for 5 minutes, or until the chicken is golden brown and heated through. Drain the chicken on paper towels, and keep it warm while frying the remaining chicken. Serve the chicken pieces with a spoonful of the chili mixture on the side.