How to Make Garlic and Tamarind Chicken Thighs from Scratch

If you’re looking for a ‘stir fry’ recipe with maximum flavour, look no further. This recipe is quick, easy, and comes with incredibly deep and complex flavours. Garlic, Tamarind, Mushrooms, Fish Sauce, Peppers, Shallots and Ginger all work in harmony and make this stir fry incredibly unique. As you’ll know if you've used tamarind before, it can be very sour – so if you’re cooking with it, you’ll need a little sweetness just to balance it out. I find a 1:1 ratio works well, but you may need to adjust this depending on your palate.

The key to this recipe is the gentle cooking. Don’t go mad and raise the heat too high, or the garlic will burn and turn bitter.

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5 from 1 vote

Recipe: Garlic and Tamarind Chicken Thighs

This Garlic and Tamarind Chicken Thighs recipe offers a quick and easy stir fry with deep and complex flavours. Combining garlic, tamarind, mushrooms, fish sauce, peppers, shallots, and ginger, this dish is a unique and tasty option for dinner.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: Paleo

Keyword: Garlic and Tamarind Chicken Thighs, Paleo Stir Fry, Quick Paleo Dinner, Tamarind Chicken Recipe

Servings: 4 people

Calories: 350kcal

Cost: $15

Equipment

• Large wok
• Saucepan

Ingredients

• 1 tbsp coconut oil
• 4 skinless and boneless chicken thighs diced
• 3 fat garlic cloves finely chopped
• 3 cm chunk root ginger finely chopped
• 4 shallots finely sliced
• 1 green pepper deseeded and sliced
• 1 red pepper deseeded and slices
• 8 mushrooms
• ½ cup chicken stock
• 2 tsp tamarind paste
• 2 tsp raw honey
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil optional
• Handful fresh coriander finely chopped

Instructions

• Prepare the Chicken: First, gently heat the coconut oil in your largest wok. Add the diced chicken thighs, garlic, ginger, and shallots. Cook gently for around 10 minutes, until the chicken is browned and the shallots start to caramelise.
• Add Vegetables: Next, add the sliced peppers and mushrooms to the wok. Continue to cook for an additional 5 minutes, ensuring all ingredients are well combined.
• Prepare the Sauce: Meanwhile, heat the chicken stock in a saucepan. Add the tamarind paste, honey, fish sauce, and sesame oil (if using). Mix together until thoroughly combined. Keep the mixture on the heat for a few more minutes, allowing it to reduce down. Taste and adjust the seasoning to your liking.
• Combine and Serve: Check that the chicken is thoroughly cooked through. Pour the tamarind sauce into the wok, and toss all ingredients together until evenly coated.
• Garnish: Finally, serve the stir fry garnished with a little fresh coriander.

Next on my list is using fresh tamarind fruit, rather than the paste. I’d love to know if you've ever tried it, and how it turned out!