Chicken in Tamarind Sauce



Ingredients

4 tbsp tomato ketchup
1 tbsp tamarind paste
4 tbsp water
11/2 tsp chili powder
11/2 tsp salt
1 tbsp sugar
11/2 tsp garlic pulp
11/2 tsp ginger pulp
2 tbsp desiccated coconut
2 tbsp sesame seeds
1 tsp poppy seeds
1 tsp ground cumin
11/2 tsp ground coriander
1/2 chicken cut into 6-8 pieces
5 tbsp corn oil
8 curry leaves
1/2 tsp onion seeds
3 large dried red chillies
1/2 fenugreek seeds
10-12 cherry tomatoes ( I used 1 tomato, sliced)
3 tbsp chopped fresh coriander
2 fresh green chillies, chopped


Method

  1. Put tomato ketchup, tamarind paste and water into a large bowl and blend together with a fork.
  2. Add chilli powder, salt, sugar, ginger, garlic, coconut, sesame seeds, poppy seeds, ground cumin and ground coriander to the mixture.
  3. Add chicken pieces to the bowl and stir until they are well coated with the spice mixture. Set aside.
  4. Heat oil in a preheated wok. When it is hot, add curry leaves, onion seeds, dried red chillies and fenugreek seeds and fry for 1 minute.
  5. Lower the heat to medium and add chicken pieces together with the sauce. Mix well.
  6. Simmer gently for 12-15 minutes or until the chicken is thoroughly cooked through.
  7. Add tomatoes, fresh coriander and green chillies to the wok and serve immediately.



Note: Recipe from "60 HOTWOK RECIPES" by Linda Doeser




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