Everyday recipes
Tamarind chicken with almond pilaf
Serving size: Serves 6
Cuisine type: IndianCooking time: More than 1 hour
Course: Lunch,
Main
Tamarind chicken with almond pilaf
INGREDIENTS
2kg chicken pieces
¼ cup tamarind concentrate
¼ cup mango chutney
1 tablespoon vegetable oil
2 garlic cloves, crushed
2 small red chillies, chopped finely
2 teaspoons finely grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
pappadums and raita, to serve
Pea and almond pilaf
1 tablespoon vegetable oil
1 onion, finely chopped
1½ cups basmati rice
3 cups vegetable stock
¾ cup frozen peas
¼ cup currants
¼ cup slivered almonds, toasted
METHOD
- Preheat oven to moderate, 180°C.
- Place chicken pieces in a large baking dish. Combine remaining ingredients in a small bowl. Brush chicken pieces all over lightly with tamarind mixture. Bake for 40-45 minutes or until cooked through, basting occasionally.
- Pea and almond pilaf: meanwhile, heat oil in a large saucepan over a high heat. Sauté onion for 2-3 minutes until tender. Add rice. Cook, stirring, for 1 minute to coat in oil. Add stock and stir. Bring to boil. Reduce heat and simmer, covered, for 10-12 minutes, until liquid is absorbed and rice is just tender. Remove from heat. Stir peas, currants and almonds through. Cover and stand for 5 minutes.
- Serve chicken with pilaf, raita and pappadums.
Top tipTo make raita, combine 1 cup natural yogurt, 1 seeded and finely chopped Lebanese cucumber and ¼ cup chopped fresh coriander in a bowl. Chill until required.
