TAMARIND CHICKEN WITH COCONUT MILK AND LEGUMES SERVED WITH SPIRALISED CARROT
Prep time
Cook time
Total time
A delicious light chicken & coconut milk curry with lentils and chickpeas. Perfect hot or cold. Ideally served with spiralised carrots and zucchini fritters
Author: Julie Perks Registered Dietitian
Recipe type: Dinner
Serves: 10 servings
Ingredients
2 tablespoons (30ml) coconut oil
1 onion, diced
1 cinnamon stick
10 curry leaves (or 4 bay leaves and some lime juice)
Heat oil in a large pot and add the onion, cinnamon stick and curry leaves and cook for about 10 minutes, stirring occasionally.
Add the ginger and garlic and then stir for a few more minutes and then add the spices and the salt and sugar, stirring well.
Add the chicken pieces and cook for 8 minutes to seal the chicken (putting on the lid does help to speed up the process).
Add your tamarind paste (I didn’t have tamarind the first time I made this so used a mixture of lime juice and brown sugar – about ½ a tsp of each), stir well then add the coconut milk.
Put the lid back on and simmer for 30 minutes – check on it occasionally to make sure it doesn’t stick.
Add the chickpeas and lentils and remove the cinnamon stick (I had used cinnamon shards to they stayed in and we picked them out in our food – no stress).
Serve this either hot or cold (so great for leftovers or a cold lunch on a hot summery day) with a zucchini patty (see recipe) (or 2 for men) and the spiralised carrot (about ½ cup each).
Recipe by Julie The Dietitian at https://juliethedietitian.com/tamarind-chicken-with-coconut-milk-and-legumes-served-with-spiralised-carrot/