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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

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    • on April 01, 2008

      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.

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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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