Tamarind Chicken

Tamarind Chicken

Ingredients:

4 Chicken thighs

4 Chicken drumsticks

1/3 c Tamarind sauce

2 ts Ground coriander

1 ts Ground turmeric

2 Garlic cloves, crushed

2 tb Peanut oil

2 Red chillies, finely chopped

6 Spring onions, finely

- chopped

Oil for deep frying

Tamarind Chicken

Ingredients:

4 Chicken thighs

4 Chicken drumsticks

1/3 c Tamarind sauce

2 ts Ground coriander

1 ts Ground turmeric

2 Garlic cloves, crushed

2 tb Peanut oil

2 Red chillies, finely chopped

6 Spring onions, finely

- chopped

Oil for deep frying

Instructions:

1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking

1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking