Chicken fillet in tamarind
5 servings
40 minutes
Chicken fillet in tamarind is a dish that combines the tenderness of chicken with the tangy sourness of exotic tamarind. It is a harmonious blend of flavors where Eastern motifs intertwine with European culinary traditions. Tamarind adds a pleasant sourness to the sauce, complemented by the depth of soy sauce and the aromas of spices. Marinating makes the chicken tender and flavorful, while stewing in broth with tamarind paste creates a rich, thick sauce. This dish pairs perfectly with rice that absorbs the rich juices, and fresh cilantro adds brightness to the aroma. It is suitable for both a cozy home dinner and an exquisite feast, surprising guests with its refined taste and unusual ingredients.
1
Make a marinade. For this, mix soy sauce, chopped onion, garlic, peppers, and cumin.
- Soy sauce: 4.5 tablespoons
- Onion: 2 heads
- Garlic: 8 cloves
- Ground black pepper: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Ground chili pepper: 1 teaspoon
2
Chop the fillet into small pieces and mix it in a bowl with the marinade.
- Chicken fillet: 750 g
3
Close and let marinate for 1 hour.
4
Heat vegetable oil in a pan and fry the meat over high heat.
- Vegetable oil: 2 tablespoons
5
Add broth and tamarind paste. Reduce heat and simmer until the meat is cooked and the liquid is reduced by 2/3.
- Chicken broth: 600 ml
- Tamarind paste: 120 g
6
Add flour or starch to thicken the sauce.
- Wheat flour: 1 tablespoon
7
Serve with rice, can be sprinkled with fresh cilantro.