Tamarind Chicken

Serves 4

Ingredients:

4 chicken thighs
4 chicken drumsticks
⅓ cup (80ml) tamarind concentrate
2 tsp ground coriander
1 tsp ground turmeric
2 cloves garlic, crushed
2 tbsp peanut oil
2 red chillies, finely chopped
6 spring onions, finely chopped
oil, for deep-frying


Method:

• Remove the skin from the chicken pieces. Place the chicken in a large pan with enough water to cover it. Cover and simmer for 15 minutes, or until cooked through. Drain and cool.
• Combine the tamarind, coriander, turmeric and garlic. Add the tamarind mixture to the chicken and toss well to coat. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
• Heat the peanut oil in a frying pan; add the chilli and spring onion, and stir-fry over low heat for 3 minutes. Set aside.
• Heat the oil for deep-frying in a large pan; cook the chicken in 3 batches over medium heat for 5 minutes, or until the chicken is golden brown and heated through. Drain the chicken on paper towels, and keep it warm while frying the remaining chicken. Serve the chicken pieces with a spoonful of the chilli mixture on the side.

Nutrition per serve:
Protein 30g
Fat 35g
Carbohydrate 1g
Dietary Fibre 1g
Cholesterol 95mg
1775 kj (420 cal)