Tamarind, lemon and coconut chicken
( SERVES 4 )
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|½ cup||Tamarind puree|
|1 tbsp||Brown sugar|
|2 tsp||Fish sauce|
|2 tbsp||Lemon juice|
|400 ml||Coconut cream|
|1 to taste||Black pepper - ground|
|1 cup||Wild rice|
|½ cup||Fresh coriander|
- Roll skinned chicken cutlets in flour. Heat oil in a large frying pan and cook chicken on all sides until brown.
- Crush garlic, peel and chop roughly. Add garlic, tamarind, 1 tablespoon lemon rind, brown sugar, fish sauce, 2 tablespoons lemon juice, coconut cream, salt and pepper to pan. Stir to combine.
- Cover and cook for 35 minutes or until chicken is cooked through. Cook wild rice to packet directions. Remove chicken to a heatproof platter. Boil sauce until reduced by half.
- Pour sauce over chicken and scatter with chervil or coriander. Serve with wild rice.
This dish is best matched with
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