Tamarind Chicken

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


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


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 chicken and marinade in a flameproof casserole. Sprinkle over the coriander. Bring to the boil on top of the stove. Cover and simmer away for about 40 minutes, or until the chicken is tender and the liquid has reduced. This is quite a dry dish – most of the sauce should be absorbed by the chicken pieces. Season to taste with salt and pepper. Serve with some coconut rice and a pineapple and coconut sambal.