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Tamarind Chicken January 12, 2007

Posted by Angeleyes in Halal, Poultry.

This is something I have wanted to try for sometime but I hardly buy chicken meat so never have the chance until now. Surprisingly it tasted quite good… For those who are craving for more sourish dish… maybe can give this a try.



  • 400-500g Chicken meat (I used 2 drumsticks + 2 breasts)
  • 2 Bombay onions
  • 2 Chili padi
  • 20g Tamarind (Add 1 cup water and sieve out juice)
  • 1tbsp Brown sugar
  • 1tsp Oil
  • 1/2 tsp Black soy sauce
  • Salt and pepper for taste


  1. Cut chicken to smaller pieces, add cut chili padi, oil, tamarind juice, brown sugar, black soy sauce, salt and pepper to marinade for 2-3 hours (best over night)
  2. From the residue of the tamarind earlier, put another 1/4 cup of water and sive out juice for the sauce later.
  3. Heat up wok with a little oil, lightly fry the chicken pieces without any sauce from the marinade. Lift it when cooked.
  4. There will be sauce in the wok after you completed frying the chicken, leave it and throw in cut onions and continue to fry until slightly soft, put the fried chicken pieces and continue to stir for 3-4 minutes, pour in the tamarind juice (those left in the marinade and the additional) and stir for a further few minutes.


1. Vien - January 13, 2007

Sounds sedap! I’ve been craving for sour stuff lately. No, I’m not preggie. 😛

2. tigerfish - January 13, 2007

first time i see bombay onions..are they special or normal onions? 😮
looks like Tamarind is quite widely used …but I hv not managed to buy my tamarind yet, here in the US.:(

3. Angeline - January 15, 2007

yumm…. i have marinated some fish with tamarind but no time to cook it la… still lying in the fridge… i wonder if it will turned too sourish when i cook it later.. hmmm…

4. Angeleyes - January 21, 2007

hehe…I always crave for soury stuff!

Bombay onions is those purple colour onions… not sure if you can get it in the States. I’m sure you can find tamarind in the Chinese or Indian shops there? Vien is from CA and I think she can find tamarind.

You can always taste it b4 cooking… just spit it out after tasting so you don’t have to swallow the uncooked sauce.

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