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Malaysian Tamarind Chicken
A traditional Malaysian dish, served with rice. The main ingredient that flavours the chicken is tamarind paste. This can be bought in supermarkets or speciality shops.
These quantities are for 2 hungry people, so half, double or whatever depending on the number of people you are cooking for.
Chicken 4 chicken portions 250g tamarind paste Dark soy sauce 3 shallots 5 garlic cloves Salt Coriander seeds Palm sugar (or brown sugar)
Accompaniment Thai or Basmati rice Coconut milk
Preparation in Advance In a large bowl, cover the tamarind paste with boiling water then with the back of a spoon, soften the paste until fully mixed with the water. I the paste has stones in, then remove these seeds.
Add in 3 tablespoons of dark soy sauce, the finely chopped shallots, the chopped garlic, 1 tablespoon of sugar, a good pinch of salt and a tablespoon of ground coriander seeds.
Next, add in the chicken portions, cover well then leave to marinate for about 1 hour.
Cooking 50 minutes before serving - Simply transfer the chicken mixture into a large pot, bring to the boil and simmer for 45minutes to 1 hour until the chicken is cooked through and the sauce has thickened.
20 minutes before serving, boil the chosen rice until softened in half water half coconut milk.
Serving - Serve the meat and sauce alongside the boiled rice.
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