Chicken in Tamarind Sauce
I love looking for food inspirations online. Apart from traveling, I consider looking at recipes posted online as my cookbook. It doesn’t matter whether the food idea is something I tasted before from a restaurant, cooked by a friend or completely new to me – I’ll give it a shot! All I have to do is to look at the recipe and ingredients and if everything listed there is familiar with my taste buds, it shouldn’t end up tasting too exotic for my palate, right?
Last weekend, I had a look at our condiments area and wanted to get rid of a bottle of tamarind sauce to get a little bit of space. There isn’t much left and I estimated it would be enough to cook one dish. Probably the downside of having too much food inspiration to try at home is the number of condiments and spices you’d end up with as a result. Before you know it, you have a huge haul of items stacked in your home!
Since I wanted to use the leftover tamarind sauce, I Googled for a recipe that needs it and stumbled on a recipe for Chicken with Tamarind sauce. Last weekend, I forgot that the recipe needed some marinate time so I end up just soaking the chicken pieces for 30 minutes before cooking. I think the dish still ended up nicely. The sticky caramel sauce is slightly tangy from the tamarind sauce but moderately sweet because of the sugar. I also did not follow the recipe per se but made my own measurements to suit my palate better.
1 kg chicken pieces, bone in
1 small onion, chopped
5 tbsp tamarind sauce
2 tbsp dried coriander leaves
2 tbsp sugar (I used demerara sugar)
2 tbsp soy sauce
2 tbsp vinegar
2 tbsp oil
freshly group black pepper, to taste
1. Place all ingredients in a pan, except the chicken pieces. Mix thoroughly until incorporated well.
2. Add the chicken pieces in the sauce, skin side down. This will allow you to cook the side of the chicken with skin on it first. Soak for about 30 minutes.
3. After 30 minutes, place the pan over medium-high heat. Cover the pan.
4. Once the sauce starts to boil, reduce the heat to medium to make sure the chicken pieces will not burn and the sauce continue to simmer.
5. After 15 minutes, flip the chicken pieces to cook the other side. Cook for another 10 minutes.
6. Check the chicken if it is thoroughly cooked all the way through. Prick some chicken pieces to see if there’s no blood oozing out anymore. If there is, simmer for another 10 minutes and prick again.
7. When there’s no more blood oozing from the chicken, check if the meat is tender enough for you. If it is, reduce the sauce to almost dry by simmering without the pan cover. Make sure to check on the pan every 5 minutes so not to burn the meat.
8. Once the liquid is to your desired amount and consistency, remove from heat.
9. Serve with warm white rice and enjoy!
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Happy to find this recipe. My husband is from the Bahamas and always asked me about tamarind. It's an ingredient I'm not familiar with. That food photo has me drooling. Sharing this to my Pinterest collection of chicken recipes.