Name: Chicken and tamarind stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 700 gram breast fillets, sliced thinly; 1 tablespoon tamarind concentrate; 3 clove garlic, crushed; 2 fresh small red thai chillies, sliced thinly; 2 teaspoon white sugar; 1 tablespoon lime juice; 1 tablespoon peanut oil; 1 large brown onion (200g), sliced thickly; 1/2 cup loosely packed fresh coriander leaves

Ingredients

2 cup (400g) jasmine rice

700 gram breast fillets, sliced thinly

1 tablespoon tamarind concentrate

3 clove garlic, crushed

2 fresh small red thai chillies, sliced thinly

2 teaspoon white sugar

1 tablespoon lime juice

1 tablespoon peanut oil

1 large brown onion (200g), sliced thickly

1/2 cup loosely packed fresh coriander leaves

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.

2.Combine chicken, tamarind, garlic, chilli, sugar and juice in medium bowl.

3.Heat half of the oil in wok; stir-fry chicken mixture, in batches, until browned all over and cooked through.

4.Heat remaining oil in wok; stir-fry onion until just softened. Return chicken to wok; toss gently to combine.

5.Serve chicken mixture with rice; sprinkle with coriander, and lime wedges, if desired.

Tamarind concentrate, a thick, purple-black, ready-to-use sweet-sour paste manufactured from the pulp of tamarind tree pods, is available from most supermarkets and Asian food stores.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%