Tamarind Chili Chicken

Name: Tamarind Chili Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 tbsp canola oil; 1 tbsp mustard seeds; 8 medium green chilies; 1 onion; 1 tomatoes; 1.5 tsp tamarind pulp; 1 tbsp coriander seed; 2 skinless chicken breasts

Chicken, green chilies and tomatoes cooked in a pan and spiced with tamarind and mustard seeds.

30 min · Serves 2 · Easy

Ingredients

1 tbspcanola oil
1 tbspmustard seeds
8–10 medium green chilies, de-seeded and diced
1 onion, finely diced
1 tomatoes, chopped; or (10 ounce) can diced tomatoes
1.5 tsptamarind pulp
1 tbspcoriander seed, dry-roasted and coarsely ground
2 skinless chicken breasts, zabiha; chopped into pieces

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Heat the oil in a wide saucepan and, when hot, add the mustard seeds. Once the seeds start popping, remove the pan from the heat.
2
When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
3
Fry for 8-10 minutes until the onions are soft. Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.
10 min
4
Stir in the tamarind and coriander seeds and season. Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.
8 min