Poultry Recipes - Chicken with Tamarind

Ingredients

• 45 ml/3 tbsp tamarind pulp

• 90 ml/6 tbsp hot water

• 30 ml/2 tbsp jaggery

• 2.5 ml/1/2 tsp chili powder

• 15 ml/1 tbsp grated ginger root

• 1.5 ml/1/4 tsp ground ginger

• 2.5 ml/1/2 tsp garam masala

• 900 g/2 lb chicken pieces, skinned

• 15 ml/1 tbsp oil

• 15 ml/1 tbsp soy sauce

• 3 spring onions (scallions), chopped

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Method:

1. Soak the tamarind in the hot water for 10 minutes. Add the jaggery to the water and soak for a further 10 minutes. Squeeze the pulp thoroughly and strain. Discard the pulp.

2. Mix the tamarind juice with the chili powder, ginger and garam masala then rub into the chicken, cover and leave to marinate for 4 hours.

3. Rub the oil and soy sauce into the chicken then bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes. Turn the chicken over and baste thoroughly then bake for a further 30 minutes until cooked through. Serve garnished with spring onions.