Tamarind has a fabulous, astringent-sour flavour, so is often used in place of lemon and is traditionally included in many Indian and Asian recipes.
Serves 4
vegetable oil for frying, such as sunflower seed oil
4 skinless chicken breasts
1 cup tamarind concentrate
2cm piece ginger, finely grated
1 ⁄4 tsp chilli powder
1 ⁄4 cup liquid
honey
3-4 Tbs light soy sauce
1 ⁄2 cup toasted cashew nuts
chopped fresh coriander to garnish
1. 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.
2. 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.
3. Slice each chicken breast into three to serve, spoon over sauce and scatter with cashew nuts and coriander to
garnish.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
