Ingredients for Tangy Tamarind Chicken
- Chicken
- 1/2 cup tamarind pulp
- Spicy Tomato Sauce
- Olive Oil
- Onions
- Black Pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
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How to Make Tangy Tamarind Chicken
- Heat 1 tablespoon of vegetable oil in a deep skillet or pan over medium heat.
- Add 1 teaspoon black pepper powder, 1 teaspoon cumin powder, and 1 teaspoon coriander powder. Stir for 30 seconds until fragrant.
- Add 1 pound of cubed chicken pieces and sauté for 5 minutes, until lightly browned.
- Cover the pan and let the chicken cook in its own juices for 15 minutes, or until tender, on low heat.
- Open the lid and stir in 1/2 cup tamarind pulp, 1/4 cup hot tomato sauce, 1 teaspoon salt, and 3/4 cup of water.
- Bring to a simmer, cover, and cook on high heat for 5 minutes, or until the sauce has thickened slightly.
- Turn off the heat, garnish with fresh parsley sprigs, and serve hot over a bed of steamed basmati rice.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
54g
Fat
36g
Carbs
6g