Recipe and how to make - Malaysian Tamarind Chicken

 

The 'Far Flung Floyd' cookbook is essential for fledgling cooks of South East Asian cuisine fellow gastronauts, I say.

And tonight I have almost half a left over pre-cooked chicken and a 'Yen' for (it would be a Ringgit - Malaysian currency, by the way) and desire - for something very hot, something very sour, something sweet. Usually Rendang click here

''I  go Rendang, it ticks every box. 'You go Rendang  you don't go back, ya know?''

Until tonite I've always skipped passed this recipe in Far Flung Floyd.

You see, Floyd makes this tamarind chicken dish, and his recipe is not that different from those I'm now watching on YouTube and yes it's a million years since he was on the beeb, so reader. That's you btw, when perusing your charity shop's cocina section snap up Floyd's works if you spy them, secrete them away and guard them with your life. Follow the recipes. Lie extensively about how you came up with your new skills and become a legend. Easy. 'Cos if Floyd says do this, it's right.

Anyway this is a make a fab sauce then add the cooked chicken recipe so its great to use up the cooked bird. And it's all about the spices and the onion. Yep those onions, you won't know what I mean till you make it and find out.

Pay attention, Hector.

Mix some tamarind sauce or extract with brown sugar and some tomato ketchup, set aside.

In a few tablespoons of oil, add a tablespoon of dhal, uncooked, a tsp of punch poran mix, and a tsp of cumin seeds (or mustard seeds and cumin seeds) and a couple of sliced green chillies, fry for a minute then add finely sliced onion, fry another minute or three and as they soften add grated fresh ginger and garlic, fry for a few minutes and as the onions start to brown add a tsp of turmeric, chilli powder and salt.

I thoroughly recommend this recipe to the gourmand travelling by rickshaw, elephant or simple canoe.

Tho it won't ward off dreaded insects it will give you ample reason to be there to be bitten by them.

How to make - Malaysian Tamarind Chicken - easy recipe, fairly quick

If making with fresh chicken fry pieces till browned and cooked.

Otherwise

Then add your remnants of the chicken, mix about for a bit then add your tamarind mix, stir a bit to coat as much as possible and then using a little boiling water de-glaze the container that contained the mix, This dish is fairly dry, so when you are happy that your chicken is cooked through and reheated sprinkle a tsp of garam masala over and serve with rice.