Recipe

Tamarind Marinated Chicken Breast In Coconut-chickpea Flour Curry Recipe

	Darmorrow / All my dishes 2 years, 4 months ago 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. Prep:180m Cook:60m Servings:6	Darmorrow
	chicken indian curry difficult delicious

Does this look good? Yeah! / Nope

Fans

diavoletta

Ingredients

Marinade

6 boneless , skinless chicken breasts (poke all over with knife)

2/3 cup tamarind paste

2 Tbsp chopped garlic

1/2 cup canola oil

3 Tbsp sugar

1 Tbsp Mexican Chili Powder

1 tsp cayenne

1 Tbsp paprika

1 1/2 Tbsp salt

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Curry

1/4 cup canola oil

1 1/2 lb onions thinly sliced

7 large cloves garlic, thinly sliced lengthwise (1 oz0

1 large can of tomatoes (chop in blender for a quick 30 second)) large jalapeno, chopped

1/2 Tbsp ground cumin

2 Tbsp ground coriander

1 tsp cayenne

1 tsp tumeric

1 1/2 inch stick cinnamon

1 /2 Tbsp salt

5 Tbsp chick pea flour

2 cups water

1 can low fat coconut milk

Directions

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.

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Comments

dee 2 years, 4 months ago said:
WOW! The flavours in this makes me want to try it now. I love the bite that Tamarind gives to food. It is such a great addition. This is such an unusual recipe.. I have to try it. I like the fact this uses chick pea flour (chana flour or besan)instead of wheat flour. Good on you! Great recipe.

darmorrow 2 years, 4 months ago said:
This recipe is adapted from Vij's Cookbook. Vij's is a great restaurant in Vancouver, BC.

tinam 2 years, 4 months ago said:
I recently found tamarind an exciting new ingredient for all types of dishes ... thanks for this one!

dee 2 years, 4 months ago said:
I will have to tell my husband about the restaurant in Vancouver, he will be there for work in Oct. for a few weeks. I am sure he won't mind checking it out. Thanks for the tip :-)

bonzaichef 2 years, 3 months ago said:
Hi there..Thats a great post..you just know this is going to taste good !! Im glad you said low fat milk, Im trying to tip the scales the otherway for a change..bookmarked for the w/end~~Cheers~~
Bonzai:-))

srabb 2 years, 3 months ago said:
This looks AMAZING! i love cooking with chickpea flour.. Thanks!

diavoletta 1 year, 9 months ago said:
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 make this for my brother who has to eat gluten free. Thanks!