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    You are in: Home / Recipes / Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour Recipe
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    Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    3 hrs 15 mins

    1 hrs

    Chef #573036's Note:

    My version of Vij's version. I have reduced the amount of oil used. Vij's states this is for 6 I believe it is more for 8.

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    Ingredients:

    Servings:

    Units: US | Metric

    curry

    Directions:

    1. 1
      Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
    2. 2
      Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay.
    3. 3
      Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low.
    4. 4
      In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
    5. 5
      Add this mixture and remaining water to curry. Stir well and increase heat to medium.
    6. 6
      When curry boils, reduce to low and add coconut milk.
    7. 7
      Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
    8. 8
      Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
    9. 9
      Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.

    Ratings & Reviews:

    • on April 01, 2008

      45

      Good recipe with an interesting and different taste. Thanks for sharing. I have three changes: Only used 2 cups of water, not 6. And I find that caramelized browned onions taste better if they are cooked at a low heat for a long time. For this recipe, it took about 30 minutes. No burned edges that way. Lastly, I would probably make only about 1/3 as much curry because I had LOTS more curry than chicken. And while the curry tastes fine on its own, it was really special with the chicken/tamarind.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour

    Serving Size: 1 (479 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 379.4
     
    Calories from Fat 147
    38%
    Total Fat 16.3 g
    25%
    Saturated Fat 1.5 g
    7%
    Cholesterol 74.0 mg
    24%
    Sodium 1851.7 mg
    77%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 15.5 g
    62%
    Protein 32.5 g
    65%

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