Tamarind Marinated Chicken Breast In Coconut-chickpea Flour Curry
From darmorrow 18 years ago
- 60 minutes to make
- Serves 6
This is an absolutely fabulous BBQ curry that can be done in a cast iron grilling pan. If you choose that method, be prepared to use elbow grease to clean it up. Worth the effort. Adapted from Vij's Cookbook.
Ingredients
- marinade shopping list
- 6 boneless , skinless chicken breasts (poke all over with knife) shopping list
- 2/3 cup tamarind paste shopping list
- 2 Tbsp chopped garlic shopping list
- 1/2 cup canola oil shopping list
- 3 Tbsp sugar shopping list
- 1 Tbsp Mexican chili powder shopping list
- 1 tsp cayenne shopping list
- 1 Tbsp paprika shopping list
- 1 1/2 Tbsp salt shopping list
- ------ shopping list
- curry shopping list
- 1/4 cup canola oil shopping list
- 1 1/2 lb onions thinly sliced shopping list
- 7 large cloves garlic, thinly sliced lengthwise (1 oz0 shopping list
- 1 large can of tomatoes (chop in blender for a quick 30 second)) large jalapeno, chopped shopping list
- 1/2 Tbsp ground cumin shopping list
- 2 Tbsp ground coriander shopping list
- 1 tsp cayenne shopping list
- 1 tsp tumeric shopping list
- 1 1/2 inch stick cinnamon shopping list
- 1 /2 Tbsp salt shopping list
- 5 Tbsp chick pea flour shopping list
- 2 cups water shopping list
- 1 can low fat coconut milk shopping list
How to make it
- Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning adn leave in frig till dinnertime.
- Curry: Heat oil on medium heat 1 minute. Add onionns and saute till golden brown. Edges of some onions will be slightly burnt and that's okay.
- Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 10 minutes.Reduce heat to low.
- In a separate bowl, mix chick pea flour nd 1 cup of water mixing thoroughly with whisk.
- Ad this mixture and remaining water to churry. Stir well and increase heat to medium.
- When curry boils, reduce to low and add coconut milk.
- Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
- Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
- Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.
The Rating
Reviewed by 1 people-
Tasty treat! I couldn't grill the chicken in my tiny apt. without setting off the smoke detectors so I tried an alternate: I marinated a quartered chicken (bone in) and then slow cooked it in a covered dish at 300 for 2 hours. Heavenly! Plus I can m...more
diavoletta
in Brooklyn loved it
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" It was excellent "