Recipe: Tamarind Chicken
This week, in celebration of the Thanksgiving feast, I’m featuring an Asian counterpart, the Dutch/Indonesian banquet known as Rijsttafel or Nasi Padang. This flavorful curry is both unusual and delicious and would make an excellent addition to an Indonesian curry buffet.
1 pound boneless chicken,cut into 1″ strips 4 cloves garlic 1 knob ginger root, peeled and finely shredded 1 teaspoon sambal ulek 1 tablespoon tamarind paste 2 tablespoon cornstarch 2 teaspoons sesame oil 6 scallions 1 jalapeno, seeded and thinly sliced 1 can diced tomatoes 3 tablespoons sweet soy sauce
In a container with atight-fitting lid, combine garlic, ginger, sambal ulek, tamarind paste, and cornstarch. Add chicken and stir to coat. Cover and refrigerate for 4 hours, or overnight. Remove chicken from marinade and reserve marinade for the sauce.
Heat oil in a wok. Add chicken, jalapeno, an scallions and stir-fry until lightly browned. Add tomatoes and reserved marinade and reduce heat. Simmer,stirring frequently until chicken is tender and sauce is thickened. Serve with fried rice. Serves 4.