Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, chili tamarind chicken. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chili tamarind chicken is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Chili tamarind chicken is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chili tamarind chicken using 18 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chili tamarind chicken:
- Take 1 whole chicken cut up into parts (approximately 1.5 kg)
- Take 2 red chilis
- Prepare 2 red birds eye chilis (chili padi)
- Prepare 5 cloves garlic
- Get 5 shallots quartered
- Prepare 3 cm ginger (I prefer old ginger) roughly cut
- Make ready 2 cm galangal (blue ginger) roughly cut
- Take 4 candlenuts
- Make ready 1 teaspoon tamarind
- Prepare 8 teaspoons palm sugar (gula jawa or gula melaka)
- Prepare 3 bay leaves
- Prepare 3 lime leaves
- Get 2 stalks lemongrass (remove root)
- Make ready 200 ml coconut milk
- Get 100-200 ml water
- Get As needed salt
- Prepare As needed pepper
- Prepare 2 tablespoons cooking oil
Instructions to make Chili tamarind chicken:
- Preheat oven to 180 degrees Celsius.
- Season chicken parts with salt and pepper and set aside.
- Mash up chilis, garlic shallots, ginger, galangal, candlenuts, tamarind and palm sugar into a paste using a mortar and pestle or food processor.
- Heat up oil in a big frying pan on medium heat and stir fry paste until fragrant.
- Add in bay leaves, lime leaves and lemon grass into the mixture and continue stirring for about five minutes.
- Add chicken parts into the pan and thoroughly coat them with the mixture.
- Slowly add in coconut milk followed by water and bring the whole thing to boil.
- Reduce heat to medium low and let the gravy simmer and thicken (make sure you leave enough gravy to coat chicken parts comfortably).
- Transfer chicken parts (skin side up) into an oven proof casserole dish which is big enough to fit them snugly. Pour gravy evenly all over. Discard bay leaves, lime leaves and lemon grass.
- Leave chicken in the oven for 30-45 minutes or until the skin turns golden brown and charred. Serve immediately.
So that is going to wrap it up for this special food chili tamarind chicken recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
