Tamarind Chicken With Bean Sprouts Mushrooms Recipes

TAMARIND CHICKEN WITH BEAN SPROUTS & MUSHROOMS

Steps:

• In a small bowl, combine first four ingredients. Set aside.
• Heat oil in a wok over high heat. Add the chicken and stir-fry for 5 minutes.
• Add the mushrooms, onion, and garlic; stir-fry for an additional 2-3 minutes.
• Add the sauce, and stir until it just begins to simmer. Remove from heat, then stir in bean sprouts and habanero pepper.
• Serve over brown rice.

TANGY TAMARIND CHICKEN

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.

GRILLED CHICKEN TAMARIND SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.