tamarind chicken, recipe

If you’re looking for a pretty, Insta friendly dinner, this is not the one!

If you’re looking for a delicious dinner that will satiate your tastebuds, this is the one.

What you’ll need (serves 2)

  • 2 chicken breasts
  • 1″ x 1″ piece of ginger (roughly)
  • 3 medium-large garlic cloves
  • 1 tbsp cornflour
  • 2 tbsp soy sauce
  • 2 tbsp tamarind sauce
  • 1.5 tbsp fish sauce
  • 1 tsp chilli flakes
  • 2 tbsp brown sugar
  • Dash of hot water
  • 2 portobello mushrooms
  • 8-10 little florets of broccoli
  • 120g basmati rice
  • 1 tbsp olive / coconut / avocado oil
  • Few sprigs of coriander to serve

How to do it

First up, put the 1 tbsp cornflour in a bowl big enough to hold your chicken along with the soy sauce and mix ’em up. Finely chop your garlic cloves and ginger and put them in the bowl and mix them into the soy/flour mixture.

Next, chop the chicken into bite sized pieces and marinade them in the mixture for as long as you have time for. The longer the better but not to worry if you don’t have time, it’ll still taste amazing.

Put your two tbsp tamarind and 1.5 tbsp fish sauce into a jug with the 1 tsp (or more if you’re feeling naughty) of chilli flakes along with the 2 tbsp brown sugar and a splash of hot water. Mix it up well.

Cook your rice to packet instructions and set aside.

Cook your broccoli for 3-5 minutes and set aside.

Heat the oil in a large pan on a medium heat and cook the chicken for about about 3-5 minutes then add the sliced mushrooms.

Fry for a few minutes then add half the chilli/tamarind mixture and fry off for a few more minutes until everything is cooked.

Add the rice and broccoli to the pan and the remainder of the chilli/tamarind sauce and cook through. Throw in half your chopped coriander at the last minute and then plate up.

Sprinkle the last little bit of coriander over and serve!


the wee food blogger

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