A Fantastic recipe for Chicken with Green Chilies and Tamarind

10 Jun

I’ve adapted this recipe from the book “Savoring The Spice Coast of India” by Maya Kaimal, a wonderful collection of Keralan recipes presented with some beautiful photography of the food and the local sights. The book really succeeds in presenting the cultural diversity of Kerala and the cuisine of the local hindu, muslim, jewish and christian communities. This particular recipe is made with a large quantity of green chillies, but it is spicy rather than hot, as the seeds are removed. You can vary the number of chilies you use according to your personal preference, and even leave the seeds in if you think you can take it, although I recommend making this as listed below the first time you try. Together with the tamarind, the result is a spicy, tangy, piquant dish that really is worth making.

 

  • Cook Time :
    50 min
  • Ready Time :
    50 min

Servings

4 servings

Ingredients

  • 1/2 teaspoon tamarind concentrate or small lump of tamarind pulp
  • 7-10 fresh green chillies (serrano or thai)
  • 5 tablespoons vegetable oil
  • 12-15 fresh curry leaves
  • 2 1/2 cups onions sliced
  • 2 teaspoons garlic minced
  • 2 teaspoons ginger minced

285

  • 3 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • 1 can chopped tomato (400ml, 14oz)
  • 1 1/4 teaspoons salt to taste
  • 1/2 teaspoon sugar
  • 2 pounds boneless, skinless chicken chicken thighs which are more flavourful, but you can use chicken breast, as I do myself.

Directions

  1. Add two tablespoons of hot water and the tamarind concentrate or pulp to a small bowl, and allow the tamarind to dissolve. If using the tamarind pulp, squeeze it with your fingers, until it breaks up and begins to dissolve. You should end up with a thick, dark colored liquid.
  2. Remove the stems from the chillies and slice in half lengthwise. Remove the seeds.
  3. Heat the oil in a large pan or wok over a medium heat and add the curry leaves and allow them to crackle for a few seconds.
  4. Add the onion to the pan or wok and fry until soft and translucent.
  5. Add the garlic, ginger and green chillies and fry until the onion begins to brown.
  6. Add the spices, tomatoes, salt, sugar, and 1/4 cup of water and fry until the tomato breaks down and the mixture becomes paste like. During this process, you may add more water if you feel that it looks a little too dry.
  7. Add the dissolved tamarind and the chicken and cover the pan. Simmer over a low heat for 35 to 40 minutes, stirring occasionally. The sauce should be reasonably thick.

Adapted from: ” Savoring the Spice Coast of Indian” by Maya Kaimal

 

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