Tamarind, lemon and coconut chicken
( SERVES 4 )
Publication: NZ Woman's Weekly
Ingredients
| 2 Tbsp | Flour |
| 6 | Chicken cutlets |
| ¼ cup | Oil |
| 3 cloves | Garlic |
| 1 | Lemon |
| ½ cup | Tamarind puree |
| 1 Tbsp | Brown sugar |
| 2 tsp | Fish sauce |
| 400 ml | Coconut cream |
| 2 Tbsp | Lemon juice |
| ½ tsp | Salt |
| 1 to taste | Ground black pepper |
| ½ cup | Fresh coriander |
| 1 cup | Wild rice |
Directions
- Roll skinned chicken cutlets in flour. Heat oil in a large frying pan and cook chicken on all sides until brown.
- Crush garlic, peel and chop roughly. Add garlic, tamarind, 1 tablespoon lemon rind, brown sugar, fish sauce, 2 tablespoons lemon juice, coconut cream, salt and pepper to pan. Stir to combine.
- Cover and cook for 35 minutes or until chicken is cooked through. Cook wild rice to packet directions. Remove chicken to a heatproof platter. Boil sauce until reduced by half.
- Pour sauce over chicken and scatter with chervil or coriander. Serve with wild rice.
https://www.eatwell.co.nz/recipe/4251/Tamarind-lemon-and-coconut-chicken/
Comments
Windmill
added 2039 days agoWhere do you buy Tamarind Puree - is it the same as Tamarind paste and is there a preferred brand for this recipe?
Bite_team
added 2035 days agoYes, tamarind paste is the same thing as puree. You will be able to find reliable brands at your local supermarket, Asian food store or specialty food store. For more, see the glossary on this site.
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