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.

Reviews & Comments 8

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  • pelo2000 11 years ago
    This looks so good. I just received Vij's from the library today. Can't wait to try the recipes in the cookbook.
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    " It was excellent "
    diavoletta ate it and 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!
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  • srabb 11 years ago
    This looks AMAZING! i love cooking with chickpea flour.. Thanks!
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  • bonzaichef 11 years ago
    Hi there..Thats a great 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~~
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  • dee 11 years ago
    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 :-)
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  • tinam 11 years ago
    I recently found tamarind an exciting new ingredient for all types of dishes ... thanks for this one!
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  • darmorrow 11 years ago
    This recipe is adapted from Vij's Cookbook. Vij's is a great restaurant in Vancouver, BC.
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  • dee 11 years ago
    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.
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