Ingredients
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1
-
1
-
8 - 10
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1
-
1
-
1 1/2
-
1
-
2
-
-
-
-
-
-
-
Directions
Tamarind Chili Chicken, This is a dish given to me by friends from Sri Lanka Tastes better the next day as the flavors mellow a little , This was a simply flavoured, simple to make curry I went light on the green chillies (used 8) I would use 10 or 12 next time to crank up the heat a bit The freshly roasted and ground coriander really shone in this and I also added some garlic to it used chicken thighs as I prefer them in a curry I cooked them for about 20 minutes
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Steps
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1
Done
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Heat the Oil in a Wide Saucepan and, When Hot, Add the Mustard Seeds. |
|
2
Done
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Once the Seeds Start Popping, Remove the Pan from the Heat. |
|
3
Done
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When the Popping Stops, Return to the Heat, Reduce the Heat and Stir in the Chilis and Onion. |
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4
Done
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Fry For 8-10 Minutes Until the Onions Are Soft. |
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5
Done
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Add the Tomatoes and 1 Cup Water (if Using Canned Tomatoes, Drain Juice Into Measuring Cup and Add Additional Water to Equal 1 Cup) and Stir. |
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6
Done
|
Stir in the Tamarind and Coriander Seeds and Season. |
|
7
Done
|
Add the Chicken, Mix Well and Cook Over a Medium Heat For 8 Minutes Until Cooked Through. |
