Chicken in Tamarind Sauce
From wrigggit 15 years agoIngredients
- 500-600g chicken, Cut Into 1 1/2-inch Cubes shopping list
- 4 tb Low-sodium soy sauce shopping list
- 5 cloves garlic, Minced shopping list
- 2 md onion, Minced shopping list
- 1 ts Fresh thyme OR 1/2 ts (half tsp) Dried thyme, Crushed shopping list
- 1 ts Fresh oregano OR 1/2 ts (half tsp) Dried oregano, Crushed shopping list
- salt And Freshly ground black pepper shopping list
- oil spray for cooking meat shopping list
- 2 cups chicken stock shopping list
- 5 tb Tamarind Puree or Sauce shopping list
- red chili, finely chopped shopping list
- 1 tb dry sherry shopping list
- 1 md celery Rib, Chopped shopping list
- 1 ts cornstarch shopping list
- 1 tb Cold water shopping list
How to make it
- In a large bowl, mix the cubed meat with the soy sauce, garlic, chopped onion, thyme, oregano and salt and freshly ground black pepper to taste.
- Cover and allow to marinate for at least 1 hour.
- In a large skillet, spray oil to cover base.
- Add the meat and brown over high heat. Remove any fat with kitchen paper.
- Add the stock, tamarind sauce, sherry, and celery.
- Reduce the heat and simmer for 1 hour or until the meat is fork tender and the liquid is reduced to about one third of the original.
- Dissolve the cornstarch in the cold water and add to the mixture.
- Stir until the sauce thickens and becomes shiny.
- Remove from the heat.
- Serve with boiled rice.
People Who Like This Dish 3
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