Tamarind Sauce

Chicken Curry in Tamarind Sauce Indian

Chicken Curry In Tamarind Sauce Indian

Ingredients

Servings 4 – 6

• 2 lbs boneless chicken, cut into chunks
• 1 tbsp cumin ground
• 1 tsp allspice ground
• 2 tsp paprika
• 1/2 tsp cayenne
• 1 tsp Himalayan pink salt
• 1 tsp peppercorns, black ground
• 2 tbsp Ghee
• 2 red onions
• 3 bell peppers
• 3 tomatoes large
• 6 cloves garlic
• 1 bunch cilantro
• 8 tbsp tamarind paste
• 12 oz beer
• 1 tbsp jaggery (grated)

Method

1. Season the chicken with the cumin, allspice, paprika, cayenne, salt, and pepper
2. In a food processor, pulse the onions, bell peppers, tomatoes, garlic, and half the cilantro, along with the tamarind paste
3. Melt the ghee in a large heavy-bottomed pan on medium high heat
4. Add the meat in one layer and brown on one side, then flip and brown the other side
5. Add the aromatic vegetable and tamarind puree, grated jaggery, and beer
6. Cover and simmer on low for about 1 to 2 hours, or until the meat is tender and the sauce has thickened
7. Garnish with remaining cilantro and serve over rice with fried ripe plantains, yuca, avocado slices, and red pickled onions