Thai Tamarind Chicken Stir Fry Recipe – Dabur Hommade

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Thai Tamarind Chicken Stir Fry Recipe

Tired of cooking chicken the plain old style? How about making it Thai style this time! And with a hint of tamarind added to it, there is no way you can keep yourself from licking the last morsel of it left off the plate. What’s more? It is quick and easy to make and can be prepared in a jiffy whenever you have unannounced guests at home. A classic Thai recipe, this sweet and sour chicken stir fry even though is a meal by itself but when served with fragrant jasmine rice they take the eating experience to a whole new level. Try is right away!

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 2-3 people

Ingredients:

  • 1 tbsp Dabur Hommade Ginger Paste
  • 3 cloves of garlic (finely chopped)
  • 4 boneless chicken thighs, or 2 boneless chicken breasts cut into small pieces
  • 1 tsp cornstarch (dissolved in 3 tbsp water or soy sauce)
  • 2 to 3 tbsp oil for stir-frying
  • 6 to 8 fresh mushrooms (sliced finely)
  • Roughly chopped spring onions
  • 1 whole onion (diced)
  • A handful fresh basil or fresh coriander


 

For preparing Tamarind Sauce:

  • 2 tsp Dabur Hommade Tamrind Paste
  • 1/3 cup chicken stock
  • 2 1/2 tbsp fish sauce
  • 2 tbsp sugar
  • 1 to 2 fresh red or green chilies
  • 1/4  tsp chili flakes
  • 3 tbsp salty peanuts

 

Method:

For Thai tamarind chicken stir fry:

  • Add soy sauce or water to corn-starch and mix well
  • Place sliced chicken pieces in a bowl and add the corn-starch mix to it
  • Mix well and keep the chicken aside for 10-15 minutes to marinade in the mix

Preparing the Tamarind Sauce:

  • To a bowl, add tamarind paste, chicken stock, fish sauce, sugar, red chili flakes and chopped chilies
  • Stir everything together. The consistency of the sauce should be such that tamarind paste and sugar should dissolve in the stock and fish sauce.

Preparing Chicken Stir Fry:

  • Heat a frying pan and add oil to it
  • Now add chopped garlic & ginger paste
  • Once they turn golden brown add the marinade chicken to the oil and stir it vigorously
  • Wait for the chicken to cook through or till it has acquired a brown tinge
  • Keep stirring the chicken on regular intervals to avoid it from sticking to the bottom of the pan or burning
  • Once the chicken is done, add the tamarind sauce mix
  • Stir everything together to make sure the chicken gets coated with the sauce properly
  • Now add mushrooms and diced onion pieces
  • Let the mix cook on the flame for 2 minutes before taking it off the heat

Garnish:

  • Transfer the chicken to a serving bowl
  • Garnish with spring onion & salty peanuts for that extra crunch
  • Serve hot!

How to adjust the taste:

  • Taste plays an important role. So it’s always better to check for the optimum sweetness or sourness before serving the dish
  • Add a little more fresh chilli if you like your chicken hot
  • Go for 1 tbsp Fish sauce and sugar combination if the tamarind flavour is in excess.
  • Squeeze a fresh lime or lemon juice to cut down the salty taste