Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour

May 25, 2023May 25, 20230 2
Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour Recipe
in Main

Prep

75 min

Cook

50 min

Ready In

125 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/4 lbs boneless skinless chicken breasts ( poke all over with knife )
2/3 cup tamarind paste
2 tablespoons chopped garlic
3/8 cup canola oil
3 tablespoons sugar
1 tablespoon Mexican chili powder
1 teaspoon cayenne
1 tablespoon paprika
1 1/2 tablespoons salt
1/8 cup canola oil
1 1/2 lbs onions , thinly sliced
7 large garlic cloves , thinly sliced lengthwise
8 ounces tomatoes , 2 medium , chopped
1 large jalapeno , chopped
1/2 tablespoon ground cumin
2 tablespoons ground coriander
1 teaspoon crushed cayenne pepper
1 teaspoon turmeric
1 1/2 inches cinnamon sticks
1/2 tablespoon salt
5 tablespoons chickpea flour
6 cups water
1 cup low-fat coconut milk

Nutrision Information

Servings Per Recipe
6
Calories
525
Sugar
11g
Fat
28g
This Tamarind Marinated Chicken Breasts in Coconut-Chickpea Flour recipe is an Indian-inspired dish that is full of flavor and spices. The chicken breasts are marinated in a mixture of tamarind paste, garlic, and a blend of spices for a tangy and slightly sweet flavor. The sauce is made with onions, garlic, tomatoes, jalapeno, and a variety of Indian spices, simmered in coconut milk and chickpea flour to create a thick and flavorful sauce. This dish is perfect for a special occasion or a weeknight dinner to spice things up!

Instructions

1.Preheat oven to 350°F (175°C).
2.Rinse chicken breasts and pat them dry with a paper towel before poking all over with a knife and placing them in a large mixing bowl.
3.Mix the tamarind paste, chopped garlic, canola oil, sugar, Mexican chili powder, cayenne, paprika, and salt together in a separate bowl. Pour the mixture over the chicken breasts and marinate for at least 1 hour.
4.In a large skillet, heat the canola oil over medium heat. Cook the sliced onions and garlic until they are golden brown.
5.Add the chopped tomatoes and jalapeno to the skillet, followed by the ground cumin, ground coriander, crushed cayenne pepper, turmeric, cinnamon sticks, salt, and chickpea flour. Sauté for about 5 minutes.
6.Add 2 cups of water, stirring until it comes to a boil. Reduce heat and let it simmer for 10 minutes.
7.Add the low-fat coconut milk and remaining 4 cups of water. Stir until combined and let it simmer for another 15 minutes.
8.Grease a baking dish, place the marinated chicken breasts in it, and place it in the preheated oven. Bake for 25-30 minutes or until the internal temperature reaches 160°F (70°C).
9.Serve the chicken breasts with the sauce. Enjoy!

PROS

This dish is high in protein and flavor, with a unique twist of tamarind and coconut-chickpea flour.
The sauce is rich and flavorful, making it a perfect addition to rice or naan bread.

CONS

This recipe requires marinating the chicken for at least 1 hour, which takes some extra time and preparation.
Additionally, the dish may not be ideal for those who do not enjoy spicy foods as there is quite a bit of heat from the chili powder and cayenne pepper.

HEALTH & BENEFITS

Chicken is a great source of protein, low in fat, and rich in nutrients such as niacin, selenium, and phosphorus. Tamarind has been used in traditional medicine to aid in digestion, treat fever, and reduce inflammation. Coconut milk provides healthy fats and is rich in vitamins and minerals, while chickpea flour is a good source of plant-based protein and fiber.

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