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Prep3 hrs 15 mins
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.
- 2 1⁄4 lbs boneless skinless chicken breasts (poke all over with knife)
- 2⁄3 cup tamarind paste
- 2 tablespoons chopped garlic
- 3⁄8 cup canola oil
- 3 tablespoons sugar
- 1 tablespoon Mexican chili powder
- 1 teaspoon cayenne
- 1 tablespoon paprika
- 1 1⁄2 tablespoons salt
- 1⁄8 cup canola oil
- 1 1⁄2 lbs onions, thinly sliced
- 7 large garlic cloves, thinly sliced lengthwise
- 8 ounces tomatoes, 2 medium, chopped
- 1 large jalapeno, chopped
- 1⁄2 tablespoon ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon crushed cayenne pepper
- 1 teaspoon turmeric
- 1 1⁄2 inches cinnamon sticks
- 1⁄2 tablespoon salt
- 5 tablespoons chickpea flour
- 6 cups water
- 1 cup low-fat coconut milk
- 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.
- 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.
- 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.
- In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
- Add this mixture and remaining water to curry. Stir well and increase heat to medium.
- When curry boils, reduce to low and add coconut milk.
- 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.
- Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
- Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.