Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour

Recipe by Chef #573036
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement