Tamarind Chicken

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

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

Asia
Malaysia
Main course
South East Asia

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