TAMARIND MARINATED CHICKEN BREASTS IN COCONUT-CHICKPEA FLOUR

Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour image

Provided by mell_2

Categories Curries

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 23

2 1/4 lbs boneless skinless chicken breasts (poke all over with knife)
2/3 cup tamarind paste
2 tablespoons chopped garlic
3/8 cup canola oil
3 tablespoons sugar
1 tablespoon Mexican chili powder
1 teaspoon cayenne
1 tablespoon paprika
1 1/2 tablespoons salt
1/8 cup canola oil
1 1/2 lbs onions, thinly sliced
7 large garlic cloves, thinly sliced lengthwise
8 ounces tomatoes, 2 medium, chopped
1 large jalapeno, chopped
1/2 tablespoon ground cumin
2 tablespoons ground coriander
1 teaspoon crushed cayenne pepper
1 teaspoon turmeric
1 1/2 inches cinnamon sticks
1/2 tablespoon salt
5 tablespoons chickpea flour
6 cups water
1 cup low-fat coconut milk

Steps:

Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay.
Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low.
In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps.
Add this mixture and remaining water to curry. Stir well and increase heat to medium.
When curry boils, reduce to low and add coconut milk.
Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce.
Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows.
Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.