“Unripe tamarind is sour and is suitable for savory dishes such as tamarind chicken while the ripe fruits are sweeter, suitable for desserts”
Difficulty: ★★
Marinating time: 2 hour
Cooking time: 1 hour 30 min
Servings: 6
Calories per serving: 280 kcal
Ingredients:
- Whole chicken – 1 kg (2.20 lb.)
- Tamarind cooking concentrate – 1 cup
- Brown sugar – 8 tsp.
- Onion – 1 PC.
- Lemongrass (minced) – 3 stems
- Garlic – 4 cloves
- Coriander seeds (ground) – 1 tbsp.
- Lime Kaffir leaves (shredded) – 6 PCs.
- Black pepper (ground) – 1/4 tsp.
Directions:
- Blend together the lemongrass, lime Kaffir leaves and garlic.
- Add the onion and blend again to a smooth paste.
- Add the tamarind puree and blend briefly until well mixed.
- Transfer the mixture into a large-sized bowl and then add the sugar, coriander, black pepper and salt.
- Mix altogether then add the chicken inside.
- Massage the chicken skin and let it marinate for two hours, flipping it over once in a while.
- Pre-heat oven at 200 °C (392 °F), place the chicken within the marinade in a baking layer and cook for one hour or until done, flip the chicken every 15 minutes for an even cooking.
