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Juicy Tamarind-Marinated Chicken Breast Recipe

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Ingredients

Adjust Servings:
2 1/4 lbs boneless skinless chicken breasts (poke all over with knife)
2/3 cup tamarind paste
2 tablespoons chopped garlic
3/8 cup canola oil
3 tablespoons sugar
1 tablespoon mexican chili powder
1 teaspoon cayenne
1 tablespoon paprika
1 1/2 tablespoons salt

Nutritional information

379.5
Calories
147 g
Calories From Fat
16.4 g
Total Fat
1.6 g
Saturated Fat
74.1 mg
Cholesterol
1851.8 mg
Sodium
26.9 g
Carbs
4 g
Dietary Fiber
15.6 g
Sugars
32.5 g
Protein
479g
Serving Size

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Juicy Tamarind-Marinated Chicken Breast Recipe

Features:
    Cuisine:

    Good recipe with an interesting and different taste. Thanks for sharing.
    I have three changes:
    Only used 2 cups of water, not 6.
    And I find that caramelized browned onions taste better if they are cooked at a low heat for a long time. For this recipe, it took about 30 minutes. No burned edges that way.
    Lastly, I would probably make only about 1/3 as much curry because I had LOTS more curry than chicken. And while the curry tastes fine on its own, it was really special with the chicken/tamarind.

    • 275 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour,My version of Vij’s version. I have reduced the amount of oil used. Vij’s states this is for 6 I believe it is more for 8.,Good recipe with an interesting and different taste. Thanks for sharing. I have three changes: Only used 2 cups of water, not 6. And I find that caramelized browned onions taste better if they are cooked at a low heat for a long time. For this recipe, it took about 30 minutes. No burned edges that way. Lastly, I would probably make only about 1/3 as much curry because I had LOTS more curry than chicken. And while the curry tastes fine on its own, it was really special with the chicken/tamarind.,My version of Vij’s version. I have reduced the amount of oil used. Vij’s states this is for 6 I believe it is more for 8.


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    Steps

    1
    Done

    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 and Leave in Fridge Until Dinnertime.

    2
    Done

    Curry: Heat Oil on Medium Heat 1 Minute. Add Onions and Saute Till Golden Brown About 10 Minutes. Edges of Some Onions Will Be Slightly Burnt and That's Okay.

    3
    Done

    Stir in Tomatoes, Jalapeno, Cumin, Coriander, Cayenne, Tumeric, Cinnamon Stick and Salt. Cook 5 to 8 Minutes or Until Oil Glistens Through Tomatoes. Reduce Heat to Low.

    4
    Done

    in a Separate Bowl, Mix Chick Pea Flour and 1 Cup of Water Mixing Thoroughly With Whisk. Make Sure There Are No Lumps.

    5
    Done

    Add This Mixture and Remaining Water to Curry. Stir Well and Increase Heat to Medium.

    6
    Done

    When Curry Boils, Reduce to Low and Add Coconut Milk.

    7
    Done

    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.

    8
    Done

    Preheat Bbq or Grilling Pan to High Heat. If in the Kitchen, Turn the Exhaust Fan on High and Open the Windows.

    9
    Done

    Grill Each Chicken Breast 4-5 Minutes Each Side. Test For Doneness and Cook Another Minute Per Side If Necessary.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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