Directions
Title: “Tasty Tamarind Chicken Curry”
Sub-Title: “A Spicy and Flavorful Dish Inspired by Caribbean Cuisine”
Description: This recipe showcases the use of tamarind, a key ingredient in many Caribbean curries. The combination of sweetness from the tamarind, spiciness from the chili peppers, and tanginess from the lime juice creates a truly delightful dish that is both easy to prepare and highly satisfying to eat.
Ingredients List:
– 3 boneless skinless chicken breasts (cut into bite size pieces)
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
– 2 tablespoons tomato paste
– 1 can (28oz) whole kernel corn, drained and rinsed
– ¾ cup water
– 2 tablespoons chopped fresh mint leaves
– ½ teaspoon salt
– 1 large red bell pepper, seeded and diced
– 4-5 small green bell peppers, seeded and diced
– 2 medium onions, finely diced
– 1 tablespoon minced ginger
– 2 cloves garlic, minced
– 1/2 teaspoon crushed red pepper flakes
– 1 tablespoon brown sugar
– 2 tablespoons tamarind paste (from one 4oz jar)
– 2 tablespoons lime juice (fresh squeezed from 2 limes)
– Salt and Pepper to taste
Instructions:
1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the olive oil, cumin, garlic powder, black pepper, tomato paste, corn, water, mint leaves, salt, red bell pepper, green bell peppers, onion, ginger, garlic, red pepper flakes, brown sugar, tamarind paste, and lime juice until well combined.
3. Add the chicken to the marinade and mix thoroughly. Cover the container and refrigerate overnight or at least for a minimum of 4 hours before cooking.
4. Remove the chicken from the marinade and transfer it to one of the prepared baking sheets. Season the chicken with salt and pepper to taste.
5. Bake the chicken for about 40 minutes, flipping halfway through to ensure even browning.
6. While the chicken is cooking, heat up a pan over medium heat and saute the remaining green bell pepper until slightly softened. Transfer the bell pepper to a plate and set aside.
7. Once the chicken is done cooking, remove it from the oven and let cool for a few minutes. Shred the cooled chicken using two forks. Combine the shredded chicken with the reserved bell pepper.
8. To serve, place the mixture on top of rice or a bed of greens. Garnish with additional fresh herbs like cilantro or basil, if desired, and enjoy!
Steps
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1
Done
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Preheat your oven to 350°F. Line two baking sheets with parchment paper. |
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2
Done
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In a large bowl, whisk together the olive oil, cumin, garlic powder, black pepper, tomato paste, corn, water, mint leaves, salt, red bell pepper, green bell peppers, onion, ginger, garlic, red pepper flakes, brown sugar, tamarind paste, and lime juice until well combined. |
|
3
Done
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Add the chicken to the marinade and mix thoroughly. Cover the container and refrigerate overnight or at least for a minimum of 4 hours before cooking. |
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4
Done
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Remove the chicken from the marinade and transfer it to one of the prepared baking sheets. Season the chicken with salt and pepper to taste. |
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5
Done
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Bake the chicken for about 40 minutes, flipping halfway through to ensure even browning. |
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6
Done
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While the chicken is cooking, heat up a pan over medium heat and saute the remaining green bell pepper until slightly softened. Transfer the bell pepper to a plate and set aside. |
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7
Done
|
Once the chicken is done cooking, remove it from the oven and let cool for a few minutes. Shred the cooled chicken using two forks. Combine the shredded chicken with the reserved bell pepper. |
|
8
Done
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To serve, place the mixture on top of rice or a bed of greens. Garnish with additional fresh herbs like cilantro or basil, if desired, and enjoy! |
