Tamarind Marinated Chicken Breasts In Coconut Chickpea Flour Recipes

TAMARIND MARINATED CHICKEN BREASTS IN COCONUT-CHICKPEA FLOUR

Steps:

• Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
• Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay.
• Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low.
• In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
• Add this mixture and remaining water to curry. Stir well and increase heat to medium.
• When curry boils, reduce to low and add coconut milk.
• Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
• Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
• Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.

FELIX'S MARINATED CHICKEN

Steps:

• Combine all ingredients in a zip-top plastic bag, mix well.
• Marinate in refrigerator three hours, turning occasionally.
• Preheat broiler; spray shallow pan with cooking spray.
• Place chicken breasts in pan, drizzle half of marinade over top.
• Broil for 8 minutes.
• Turn chicken breasts over, drizzle rest of marinade over top.
• Broil an additional 8 minutes.
• If chicken is not done, turn again and broil 2 minutes on each side.