Lemongrass Tamarind Chicken
Prep time
Cook time
Total time
Serves: 5-6
  • 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
  • salt
  • freshly ground black pepper
  • chopped coriander
  • peanut oil
  1. Marinate chicken for at least 30 minutes in turmeric, cumin, salt and freshly ground black pepper.
  2. Heat oil in a wok then add chicken, stir fry in high heat for 5 minutes.
  3. Add chillies, onions, garlic, ginger, lemongrass, carrots and cinnamon. Stir fry in high heat for 2 more minutes.
  4. 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
  5. Add sugar and flavour with fish sauce, serve with freshly cooked jasmine rice then garnish with chopped coriander.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2014/09/24/lemongrass-tamarind-chicken/