Let’s make one of my signatures, the tangy tamarind (ukwaju) chicken. I love the tartness and combination of flavour in this recipe. We will use some chicken thighs, but if you wish, you can use a whole spring chicken for same recipe.
What you will need:
- 5 pieces of chicken thighs about 500g
- 1 1/2 teaspoon garlic ginger paste
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon black pepper
- 1/2 teaspoon coriander powder
- 1/2 teaspoon paprika
- 1 onion sliced
- 1 tablespoon honey
- Salt to taste
- 2 tablespoons oil
- 1 1/2 cup thick tamarind sauce/ extract
- 1 bunch fresh coriander
What to do:
Pour all powdered spices; turmeric, curry powder, black pepper, coriander and paprika over the chicken and rub the mixture all over. Add the 1 teaspoon garlic ginger paste and salt, continue to rub and mix well using your hand. Set aside to marinate and infuse flavour for about 2 hours or so.
In a non-stick pan over medium heat, pour 1 tablespoon of the oil and pan-sear the chicken thighs until golden brown (about 3 minutes each side). Once cooked remove and set aside.
In another non-stick pan, add a tablespoon of oil, then add the onion slices. Sauté until soft then add in some coriander leaves. Add some garlic paste, mix well then add the thick tamarind sauce/extract and bring to a boil.
Add the honey and salt, let cook for another 3 minutes. Once it starts to thicken, add the cooked chicken thighs and continue to cook for another 5 minutes or until the sauce is completely reduced and it coats the chicken.
Sprinkle some coriander leaves and serve hot with rice.