Spicy Tamarind Chicken
A vibrant and tangy dish that blends the unique sourness of tamarind with bold spices and a touch of heat, creating a flavorful and aromatic chicken entrée perfect for any meal.
Get the Best Experience
Available on iOS and Android. Download now and enjoy exclusive app-only deals
Ingredients
- 800 gramsbone-in chicken thighs
skin on
- 3 tablespoonstamarind paste
- 120 milliliterswater
to dilute tamarind paste
- 2 tablespoonsvegetable oil
- 1 mediumonion
finely chopped
- 4 clovesgarlic cloves
minced
- 1 tablespoonginger
fresh, grated
- 1 ½ teaspoonsred chili powder
- 1 teaspoonground coriander
- 1 teaspoonground cumin
- 0 ½ teaspoonturmeric powder
- 1 teaspoonbrown sugar
- 1 tablespoonsoy sauce
- 1 teaspoonfish sauce
- 1 tablespoonlime juice
freshly squeezed
- 2 tablespoonsfresh cilantro
chopped for garnish
- 1 teaspoonsalt
or to taste
- 0 ½ teaspoonblack pepper
freshly ground
Instructions
In a small bowl, mix tamarind paste with 120 ml warm water to dilute and set aside to soften.
Heat vegetable oil in a large skillet or wok over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the skillet, sauté for another 1-2 minutes until fragrant.
Add red chili powder, ground coriander, cumin, and turmeric powder. Stir well to combine spices and cook for 30 seconds.
Add chicken thighs to the skillet, sear on each side until lightly browned, about 3-4 minutes per side.
Pour the diluted tamarind mixture over the chicken along with brown sugar, soy sauce, and fish sauce. Stir gently to coat the chicken evenly.
Reduce the heat to low, cover the skillet, and simmer the chicken for 15 minutes or until fully cooked and tender.
Remove the lid, increase heat to medium, and cook for an additional 5 minutes to reduce the sauce slightly.
Stir in fresh lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro before serving.
