Caramelized Tamarind Chicken with Coconut Rice by @niangcook

N/A
Medium

1 serving

🍗

400 g

Chicken Breast

🧂

1 g

Salt

🌶️

0.5 g

Pepper

🟡

1 g

Turmeric

🌶️

1 g

Paprika

🧅

150 g

Onion

🟤

20 g

Tamarind Paste

💧

180 ml

Water

🍯

15 ml

Honey

🍚

150 g

Long Rice

🥥

180 ml

Coconut Milk

Preparation Steps

  1. Step 1/14

    Rinse the long-grain rice in a fine-mesh strainer under cold water until the water runs mostly clear.

    long-grain rice
    water
    🫗fine-mesh strainer

  2. Step 2/14

    Combine the rinsed long-grain rice, coconut milk, 180 ml water, and a pinch of salt in a saucepan.

    long-grain rice
    coconut milk
    water
    salt
    🥛measuring cup
    🥄wooden spoon

  3. Step 3/14

    Bring the coconut rice to a boil over medium-high heat, then cover and reduce the heat to low.

    long-grain rice
    coconut milk
    water
    🥄wooden spoon

  4. Step 4/14

    Cook the covered rice for 15 minutes until the liquid is absorbed.

    long-grain rice
    coconut milk
    water

  5. Step 5/14

    Remove the rice from the heat and let it rest covered for 5 minutes.

    long-grain rice

  6. Step 6/14

    Cut the chicken breast into bite-size pieces and finely chop the onion.

    chicken breast
    onion
    🔪chef's knife
    🪵cutting board

  7. Step 7/14

    Season the chicken pieces with salt, black pepper, turmeric, and paprika in a mixing bowl.

    chicken breast
    salt
    black pepper
    turmeric
    paprika
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/14

    Whisk the tamarind paste, 150 ml hot water, and honey in a bowl until the sauce is smooth.

    tamarind paste
    hot water
    honey
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  9. Step 9/14

    Heat the cooking oil in a skillet over medium-high heat, then add the chopped onion.

    cooking oil
    onion
    🥄wooden spoon

  10. Step 10/14

    Sauté the onion for 3 minutes until softened, then add the seasoned chicken.

    onion
    chicken breast
    🥄wooden spoon

  11. Step 11/14

    Cook the chicken for 6 to 8 minutes, stirring regularly, until it is golden and cooked through.

    chicken breast
    🥄wooden spoon

  12. Step 12/14

    Pour the tamarind-honey sauce into the skillet and stir to coat the chicken.

    tamarind paste
    hot water
    honey
    chicken breast
    🥄wooden spoon

  13. Step 13/14

    Simmer the chicken for 4 to 5 minutes until the sauce thickens into a glossy caramelized glaze.

    chicken breast
    tamarind paste
    honey
    🥄wooden spoon

  14. Step 14/14

    Fluff the coconut rice with a fork and serve it with the caramelized tamarind chicken.

    long-grain rice
    chicken breast
    🍴fork

Composition

Ingredients

Types

Meat, Seasoning, Spices, Vegetables, Condiments, Liquids, Sweeteners

Ingredients

Chicken breast, Salt, Pepper, Turmeric, Paprika, Onion, Tamarind paste, Water, Honey, Long rice, Coconut milk

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

535 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 59g, Fat: 13g, Fiber: 2g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 420mg, Potassium: 510mg, Iron: 2.4mg, Magnesium: 60mg

Vitamins

Vitamin B6: 0.9mg, Vitamin B3: 15mg, Vitamin C: 5mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, measuring cup, measuring spoons, mixing bowl, wooden spoon, fine-mesh strainer, fork

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Asian-inspired, French

Geographic

to inform

Various

Aspect

Texture

Tender, Sticky, Fluffy, Creamy

Flavors

Sweet, Tangy, Savory, Warm spicy, Coconutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat chicken until piping hot), freezer : 2 months (Store in freezer-safe airtight containers,Freeze rice and chicken separately when possible,Thaw overnight in the refrigerator)