This is a really natural. healthy and very quick dish. It tastes similar to lemon chicken, but without the sugar, self-saucing, leaves a clean palette, and suitable for most diets. Inexpensive and easy to cook, my kids love it. I usually serve with steamed jasmine rice and stir-fry Kang Kung (hollow spinach) with garlic and oyster sauce. This dish can be made while the rice is cooking, time 10-15mins.


  • 1 kg diced chicken (I prefer thigh meat, but breast or mixture is OK)

  • 1/2 cup of tamarind paste

  • 1 cup boiling water

  • 1-2 cloves garlic sliced thin

  • pinch of white pepper

  • 1 sprig of fresh coriander chopped for garnish

  • 1/2 cup of sunflower oil


  • 1.

    Place tamarind pulp in a small bowl, add boiling water, allow to soften, then push through a sieve to remove any seeds and strands, this should make a thick sauce. Pour over diced chicken and mix in evenly, let it marinade for a few minutes. Heat oil in a large frypan, saute garlic lightly, then place chicken in pan, add pepper, and cook on medium heat for 4-5 mins, turn the chicken pieces over, cook for another 4-5mins, or until desired sauce consistency is achieved. serve on a bed of steamed rice and garnish with coriander leaves.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 1087kj
  • Fat Total 86g
  • Saturated Fat 19g
  • Protein 62g
  • Carbohydrate 12g
  • Sugar 7g
  • Sodium 242mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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