Tamarind Marinated Chicken Breasts In Coconut-chickpea Flour

Total Time: 4 hrs 15 mins Preparation Time: 3 hrs 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 1 combine marinade ingredients in a large bowl. add chicken breasts and cover well with marinade. cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime.
• 2 curry: heat oil on medium heat 1 minute. add onions and saute till golden brown about 10 minutes. edges of some onions will be slightly burnt and that's okay.
• 3 stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. cook 5 to 8 minutes or until oil glistens through tomatoes. reduce heat to low.
• 4 in a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. make sure there are no lumps.
• 5 add this mixture and remaining water to curry. stir well and increase heat to medium.
• 6 when curry boils, reduce to low and add coconut milk.
• 7 stir curry regularly and simmer for 20-30 minutes. the curry will thicken as it boils. cook until the curry is the consistency of a cream sauce.
• 8 preheat bbq or grilling pan to high heat. if in the kitchen, turn the exhaust fan on high and open the windows.
• 9 grill each chicken breast 4-5 minutes each side. test for doneness and cook another minute per side if necessary.