Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour

"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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Ready In:
4hrs 15mins




  • 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.

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  1. Cara and Tovina
    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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