Chicken in Tamarind Sauce with a Creamy Carrot and Pear Salad

Chicken in Tamarind Sauce with a Creamy Carrot and Pear Salad

Posted 2017-07-24 by finyfollow

This is an unusual sauce, an easy meal to make, with a lovely salad with carrots, oranges, pears and a cream cheese and cream dressing.

I used chicken breasts however you could also use thighs, and cook slightly longer.

Preparation Time: 10 minutes plus overnight
Cooking Time: 15 minutes
Serves: 3 - 4

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)

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.

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