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Friday, October 26, 2007

Ginger Tamarind Chicken


5 pounds chicken cut in pieces
Juice of 1 lemon
2 fluid ounces vegetable oil
3 garlic cloves, minced
2 sliced onions
1 teaspoon grated ginger
16 fluid ounces tamarind nectar
8 fluid ounces water
Salt and pepper to taste

  1. Massage chicken with lemon juice and set aside. Heat a frying pan with oil and sauté the chicken until light brown then remove the chicken.
  2. Lower the heat then add the garlic and onions. When the onions become limp, stir in the ginger. In a bowl, mix the tamarind nectar and water then season with salt and pepper. Bring the chicken to the pan with the onions and ginger, turn up the heat, then pour the tamarind mix over the chicken.
  3. Bring to a boil, reduce the heat and cover the pan to let cook for about an hour or when chicken is tender.

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