Best 5 Tamarind Chicken With Golden Mash Recipes
Tamarind chicken with golden mash is a delightful dish that combines the tangy and sweet flavors of tamarind with tender chicken and creamy mashed potatoes. The tamarind sauce, made from tamarind paste, adds a unique and flavorful twist to the chicken, while the golden mash provides a comforting and velvety base. This dish is a perfect balance of flavors and textures, making it a favorite among food enthusiasts. The preparation involves marinating the chicken in a mixture of tamarind paste, spices, and herbs, then cooking it until tender and flavorful. The mashed potatoes, infused with butter and milk, add a creamy and decadent touch to the dish. Whether served as a main course or as part of a larger spread, tamarind chicken with golden mash is sure to impress and satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
THAI TAMARIND CHICKEN
This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.
Provided by Savina
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
- Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
- Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g
TAMARIND CHICKEN WITH GOLDEN MASH
The tang of tamarind works really well with creamy mash, spiced up with curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the grill. Put the potatoes in a pan of cold water, stir in the turmeric, then bring to the boil. Simmer for 12-15 mins until tender. Steam the broccoli in a metal colander or sieve over the potato pan for 4-5 mins until tender.
- Mix together the tamarind paste and mango chutney. Make a few slashes in each chicken breast and place on a baking tray. Brush with the tamarind mixture, then grill for 5 mins on each side or until cooked through and sticky.
- Drain the potatoes. Mash with the yogurt, korma paste and seasoning, then keep warm. To serve, stir most of the spring onions into the mash, then spoon onto plates. Scatter with the remaining spring onions and serve alongside the sticky chicken and broccoli.
Nutrition Facts : Calories 394 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
CRISPY FRIED TAMARIND CHICKEN RECIPE - (4.4/5)
Provided by á-178127
Number Of Ingredients 5
Steps:
- Pour the chicken stock into a large pan and simmer for a minute. Add the chicken drumsticks and cook for 10 to 20 minutes. Drain well and keep aside. Combine the tamarind extract, salt and some hot water in a bowl. Mix well and pour this over the chicken drumsticks. Cover and keep aside for 2 to 3 hours. Drain well and pat dry. Heat oil in a deep frying pan over medium flame. Fry the drumsticks until golden and crisp. Remove and drain excess oil. Serve at once.
TAMARIND CHICKEN WINGS
Found this on an asian cooking website. When I originally posted this recipe, I had never tried it. Well, since then I have tried this recipe and must say I was not very impressed. Feel free to make this if you think you might like it, or maybe make some adjustments to it, but I made it as it is posted and I didn't like it. I love agua de tamarindo so I thought this might be good, but turned out not to be what I thought. Just FYI!
Provided by mariposa13
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the shallots.
- Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
- Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
- Take the chicken wings and cut each wing into two at the joint.
- In a large bowl, add the chicken wings and marinade and mix well with your hands.
- Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
- After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
- Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
- Now you'll have marinated wings in one bowl and excess marinade in the other.
- We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
- The wings must be fried only when required so they stay hot.
- To make the sauce, take a pan, heat it, and pour the extra marinade into it.
- Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
- At this point, taste the sauce for saltiness and flavour balance.
- Adjust if required. Turn off the heat.
- For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
- Fry as many wings on medium-high heat at one time as you can without crowding them too much.
- This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
- Remove the first batch to a platter and dry the extra oil off with paper towels.
- Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
- Now you have deep-fried wings and a dipping sauce.
- How you want to take it from here is up to you.
- You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.
TANGY TAMARIND CHICKEN
Make and share this Tangy Tamarind Chicken recipe from Food.com.
Provided by Mini Ravindran
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a deep pan or skillet (do not smoke).
- Add black pepper powder, cumin powder, coriander powder and add cubed chicken pieces.
- Saute for 5 minutes on medium heat.
- Cover the lid and let chicken cook in its own juices for 15 minutes or until tender on low heat.
- Open the lid and add tamarind pulp, hot tomato sauce, salt and 3/4 cup of water.
- Cover and leave on high heat for 5 minutes.
- Turn off the heat, garnish with fresh parsley sprigs and serve hot on a bed of steamed basmati rice.
Tips:
- To achieve a crispy chicken exterior, ensure the chicken pieces are thoroughly coated in cornstarch before frying. Double-coating the chicken in cornstarch ensures maximum crispiness.
- Use a deep fryer or a large pot filled with oil to fry the chicken. The oil should be at a temperature of 350°F (175°C) to ensure even cooking and prevent the chicken from becoming too greasy.
- Fry the chicken in batches to avoid overcrowding the pot and ensure even cooking. Overcrowding can result in soggy chicken.
- For the tamarind sauce, use a combination of tamarind paste, brown sugar, fish sauce, and lime juice to create a balance of flavors. Adjust the measurements of each ingredient to suit your taste preferences.
- To make the golden mash, boil the potatoes until tender, then mash them with butter, milk, and salt. The butter and milk add richness and creaminess to the mashed potatoes.
- Garnish the tamarind chicken with chopped cilantro or green onions for an added layer of flavor and color.
Conclusion:
This tamarind chicken with golden mash recipe offers a delightful combination of crispy tamarind-glazed chicken and creamy mashed potatoes. The tamarind sauce adds a tangy and slightly sweet flavor to the chicken, while the golden mash provides a comforting and creamy base. This dish is perfect for a weeknight meal or a special occasion. With its vibrant flavors and textures, it is sure to impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe provides detailed instructions and helpful tips to guide you through the process of creating a delicious and memorable meal.
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