|1 to fry||Vegetable oil|
|4||Chicken breasts, skinless (Main)|
|1 cup||Tamarind concentrate|
|2 cm||Fresh ginger, finely grated|
|¼ tsp||Chilli powder|
|¼ cup||Liquid honey|
|4 Tbsp||Light soy sauce, to taste|
|½ cup||Toasted cashew nuts|
|1 to garnish||Fresh coriander, chopped|
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- Preheat oven to 180C. Heat a frying pan, add a little oil and brown chicken breasts for 1-2 minutes on each side. Transfer to an oven pan.
- Combine tamarind concentrate, ginger, chilli, honey and soy sauce to taste with cup cold water and pour this over the chicken.
- Place in oven to roast for 20 minutes or until chicken is just cooked through.
- Slice each chicken breast into three to serve, spoon over sauce and scatter with cashew nuts and coriander to garnish.