Recipe: Tamarind Chicken, a tangy twist on masala chicken curry

Next time you find yourself craving a masala chicken curry, try this weeknight-friendly chicken dish that hits the spot and packs similar flavours with minimal effort. The twist in this dish is tamarind.

If you aren’t familiar with tamarind, it’s a sticky and tangy fruit that you can get in many forms. Seasonally, it’s available fresh in brown pods or you can buy tamarind pulp in block form. For this recipe we’re using tamarind puree (sometimes called tamarind paste), because it’s readily available at most grocery stores.

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To cut down cooking time, I’m not using any onions. We’re simply relying on the ginger, garlic, green chili and tamarind combination to create a flavourful gravy. Give this technique a try and you may find yourself replacing your regular delivery order.

Tamarind chicken

1 tbsp (15 mL) oil, for marinating chicken

1 lb (454 g) boneless skinless chicken thighs

1 tbsp (15 mL) cumin powder

1/2 tbsp (7.5 mL) coriander powder

1 tsp (5 mL) red chili powder or smoked paprika

1 tsp (5 mL) salt

1 tsp (5 mL) turmeric powder

2 tbsp (30 mL) oil (for cooking)

1 tbsp (15 mL) cumin seeds

2 tbsp (30 mL) ginger, chopped

1 tbsp (15 mL) garlic, chopped

1-2 green chilies, chopped (optional and to your heat preference)

2 tbsp (30 mL) tamarind puree

2 roma tomatoes, diced finely

1 tsp (5 mL) garam masala

Juice of one lime

Chop chicken into bite-size pieces and marinate with oil and cumin powder, coriander powder, chili powder, salt and turmeric powder. Let this sit for 30 minutes minimum. You can also marinate the chicken overnight.

When you’re ready to cook, bring the chicken up to room temperature. Heat oil over medium and toast the cumin seeds for 60 seconds. Add the ginger, garlic and green chilies to the pan and cook for 90 seconds.

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Source: vancouversun.com