Name: Tamarind Chicken
Yield: Serves 4
Cuisine: Malaysia
Ingredients: A good handful of toasted coriander seeds, ground; Salt; Freshly ground black pepper; 175 g (6oz) palm or demerara sugar; 60 ml (2fl oz) dark soy sauce; 4–6 shallots, very finely chopped; Half-a-dozen cloves garlic, very finely chopped; 500 ml (16fl oz) boiling water; 175 g (6oz) tamarind pulp; 1.4 kg (3lb) free-range chicken, jointed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

1.4 kg (3lb) free-range chicken, jointed
175 g (6

Method

Wash the chicken well and pat dry with kitchen paper. Put the tamarind pulp into a bowl and add the boiling water. Mash it thoroughly and then strain into a large bowl. Throw in the garlic, shallots, sugar and soy sauce.

Add the chicken to the tamarind marinade, rolling it over several times. Cover and leave in a cool place to marinate overnight or at least for 4 hours.

Put the

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of