Lemongrass Tamarind Chicken
Who does not love Thai dishes, they are flavourful, spicy and most of them are relatively easy to make. Just look at this dish the flavour combination is just something to drool for. Just imagine the flavours of creamy coconut cream, fresh and sour hints of tamarind and lemon grass, sweet raw sugar, and hot chillies in a savoury chicken dish, what could possibly go wrong. The main flavours of this dish is coconut cream and tamarind which is so common in South East Asian cuisine but you rarely see them both in fact this is the only dish that I know that they are combined together. Now for those who does not use or know what a tamarind is, this is the right time to let you know something about this wonderful ingredient.
Tamarind might be known in South East Asian cuisine but did you know that this fruit actually is indigenous to Africa particularly in Sudan and cultivated in Cameroon, Nigeria and Tanzania. It was only introduced to South East Asia by transporting its seeds and cultivating which might had happened a thousand years ago probably by Spanish and Portuguese colonists that’s why this it is also existing in Mexico and other parts of South America. Tamarind fruit is sweet and sour in taste; it is high in acid, sugar, Vitamin B and calcium. Tamarind is not just used in the kitchen in fact this wonderful ingredient is used in Ayurvedic medicine for gastric problems, indigestion and cardio protective activity. It is also used to aid in curing malarial fever, antiseptic, can be even used to cure cough in South East Asia.
- 700g chicken thigh fillets, sliced
- 1 large carrot, sliced
- ⅔ cup tamarind extract or 3 tbsp tamarind pulp dissolved in ½ cup of water
- 6 pcs dried chillies
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp cinnamon powder
- 1 white onion, finely chopped
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 pcs lemongrass stalk, thinly sliced
- 1 cup coconut milk
- 1 cup chicken stock water
- 1 tbsp brown sugar
- 2 tsp cornstarch
- fish sauce
- freshly ground black pepper
- chopped coriander
- peanut oil
- Marinate chicken for at least 30 minutes in turmeric, cumin, salt and freshly ground black pepper.
- Heat oil in a wok then add chicken, stir fry in high heat for 5 minutes.
- Add chillies, onions, garlic, ginger, lemongrass, carrots and cinnamon. Stir fry in high heat for 2 more minutes.
- Dissolve cornstarch in chicken stock then pour into the wok together with the tamarind juice and coconut milk. Bring to a boil then simmer for 10 minutes or until chicken is cooked
- Add sugar and flavour with fish sauce, serve with freshly cooked jasmine rice then garnish with chopped coriander.