Chicken Rice Curry - Tamarind Lemon Honey Sauce by @niangcook

N/A

3 servings

🍗

3

Chicken Thighs

🧄

1

Garlic Clove

🌰

Nutmeg

🌶️

5 ml

Mild Chili Powder

🟥

5 ml

Paprika

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🟤

50 g

Tamarind Paste

💧

500 ml

Hot Water

🍋

1

Lemon

🌽

3 g

Cornstarch

🥕

2

Carrots

🍚

180 ml

Rice

💧

180 ml

Water

🍛

15 ml

Curry Powder

🫒

15 ml

Oil

Preparation Steps

  1. Step 1/20

    Peel and finely chop the fresh garlic and fresh ginger.

    fresh garlic
    fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/20

    Peel and cut the carrots into thin rounds.

    carrots
    🔪chef's knife
    🪵cutting board

  3. Step 3/20

    Season the chicken legs with mild chili powder, paprika, salt, black pepper, and curry powder.

    chicken legs
    mild chili powder
    paprika
    salt
    black pepper
    curry powder
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/20

    Heat the cooking oil in a deep pan over medium-high heat.

    cooking oil
    🥄wooden spoon

  5. Step 5/20

    Brown the seasoned chicken legs for 4 minutes per side.

    chicken legs
    🥄wooden spoon

  6. Step 6/20

    Add the chopped fresh garlic, fresh ginger, and carrots to the pan.

    fresh garlic
    fresh ginger
    carrots
    🥄wooden spoon

  7. Step 7/20

    Cook the aromatics and carrots for 3 minutes, stirring frequently.

    fresh garlic
    fresh ginger
    carrots
    🥄wooden spoon

  8. Step 8/20

    Whisk the tamarind paste with 450 ml of hot water until dissolved.

    tamarind paste
    hot water
    🥣mixing bowl
    🥄wooden spoon
    🥛measuring cup

  9. Step 9/20

    Squeeze the juice from the lemon into the tamarind mixture.

    lemon
    tamarind paste
    hot water
    🥣mixing bowl
    🫗fine sieve

  10. Step 10/20

    Stir the honey into the tamarind and lemon sauce.

    honey
    tamarind paste
    lemon
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/20

    Pour the tamarind lemon sauce over the chicken and carrots.

    tamarind paste
    hot water
    lemon
    honey
    chicken legs
    carrots
    🥄wooden spoon

  12. Step 12/20

    Cover and simmer the chicken for 25 minutes over low heat.

    chicken legs
    carrots
    tamarind paste
    🥄wooden spoon

  13. Step 13/20

    Mix the cornstarch with 50 ml of cold water until smooth.

    cornstarch
    water
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  14. Step 14/20

    Stir the cornstarch slurry into the simmering sauce.

    cornstarch
    water
    tamarind paste
    🥄wooden spoon

  15. Step 15/20

    Simmer the sauce for 3 minutes until thickened and the chicken reaches 75°C / 165°F internally.

    chicken legs
    cornstarch
    🥄wooden spoon

  16. Step 16/20

    Rinse the white rice under cold water until the water runs mostly clear.

    white rice
    🫗fine sieve
    🥛measuring cup

  17. Step 17/20

    Bring the white rice and 180 ml of water to a boil in a covered saucepan.

    white rice
    water
    🥛measuring cup

  18. Step 18/20

    Cover and cook the rice over low heat for 12 minutes.

    white rice
    water
    🥄wooden spoon

  19. Step 19/20

    Rest the rice off the heat for 5 minutes, then fluff it with a spoon.

    white rice
    🥄wooden spoon

  20. Step 20/20

    Serve one chicken leg with carrots, thick tamarind sauce, and rice per serving.

    chicken legs
    carrots
    tamarind paste
    white rice
    🥄wooden spoon

Composition

Ingredients

Types

Spices, Seasonings, Condiments, Fruit, Liquids, Thickening Agents, Vegetables

Ingredients

Chicken thighs, Garlic clove, Nutmeg, Mild chili powder, Paprika, Salt, Pepper, Tamarind paste, Hot water, Lemon, Cornstarch, Carrots, Rice, Water, Curry powder, Oil

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

620 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 65g, Fat: 25g, Fiber: 5g, Sugars: 15g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 690mg, Calcium: 66mg, Sodium: 410mg

Vitamins

Vitamin A: 780µg RAE, Vitamin C: 20mg, Vitamin B6: 0.8mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

20 steps

Equipments

Utensils

chef's knife, cutting board, measuring cup, measuring spoons, wooden spoon, mixing bowl, fine sieve

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French fusion, Indian-inspired

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Thick, Fluffy, Soft

Flavors

Tangy, Sweet, Savory, Mildly spicy, Citrusy, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool within 2 hours of cooking,Keep at or below 4°C / 40°F,Store rice separately when possible), freezer : 3 months (Freeze in airtight freezer-safe containers,Freeze rice and curry separately when possible,Thaw overnight in the refrigerator,Reheat chicken to 75°C / 165°F)