Ingredients For the chicken 1 large onion
2 - 3 cloves garlic
2 tbsp Tamarind puree
1½ tbsp rice wine
½ tbsp dark soy
½ tbsp ground coriander
½ tsp five spice powder
½ tbsp sugar
2 large chicken breasts, cut
1 tbsp olive oil
½ tbsp corn flour, mixed with 2 tbsp water
Cucumber to garnish
Sweet potato (optional)
For the carrot salad 1 large carrot
1 orange, segmented
1 small pear, diced
1 tbsp lemon juice
45 g cream cheese
2 tbsp cream
Bit of cheese, crumbled (optional)
Method For the carrot salad
Slice the carrot - I used a mandolin, and add the oranges in a bowl.
Mix the pear with ½ tbsp lemon juice and add to the carrot mixture. Add the crumbled cheese, if using
Mix the remaining lemon juice with the cream cheese and whisk until it is thick.
Add the cream into this cream cheese mixture, and season with salt and pepper.
Drizzle this over the carrot mixture and serve chilled.
For the chicken
Put the onion and garlic in a food processor and process until it is finely chopped.
Mix this with the Tamarind puree, rice wine, soy, coriander, five spice powder and sugar in a glass dish and mix well.
Add the chicken pieces, and turn them so they are well coated.
Cover and put in the fridge overnight.
Put the chicken and marinade into a saucepan, and bring just to the boil over a medium heat.
Simmer until the chicken is ALMOST done - do NOT overcook.
Take it all out of the pot and heat some oil in a wok.
Add the drained chicken and stir fry until it is golden - another few minutes, then remove it from the pan.
Add the marinade to the dregs in the wok.
Add the corn flour mixture, and stir until this mixture boils, and thickens.
Pour the sauce over the chicken and serve garnished with cucumber slices, and the salad. I also boiled some sweet potato to go with this meal.