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.
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.