Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tamarind and coconut chicken stew. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Pieces chicken cut into desired, onion, red, green and yellow bell pepper, tomatoes, fresh dhania, tomatoe paste, to taste black pepper and salt, freshly squeezed tamarind juice, coconut milk, ginger and garlic. Tamarind will give the dish a slightly sour taste, but it's not overpowering. This will give the chicken a little more bite, it will not fall apart so. Take the chicken pieces out of the tin and transfer to a serving dish.

Tamarind and coconut chicken stew is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Tamarind and coconut chicken stew is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook tamarind and coconut chicken stew using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Tamarind and coconut chicken stew:

1. Prepare pieces Chicken cut into desired
2. Prepare Onion
3. Get Red,green and yellow bell pepper
4. Get Tomatoes
5. Prepare Fresh dhania
6. Take Tomatoe paste
7. Get to taste Black pepper and salt
8. Take Freshly squeezed tamarind juice
9. Take Coconut milk
10. Prepare Ginger and garlic

All Reviews for Chicken Stew With Coconut Milk. Make this coconut chicken stew recipe with seasonal produce. My version of chicken stew is a forgiving recipe. In other words, if corn isn't in season or you only have the orange carrots without the green tops, you can just substitute with your favorite seasonal vegetable, like some spinach or kale.

Steps to make Tamarind and coconut chicken stew:

1. In a pan, place your cut chicken pieces, rub in ginger and garlic paste, add salt and black pepper then boil
2. Once cooked set aside, and cook your onions and bell peppers until soft
3. Add your tomatoes and tomato paste and cook
4. Add in the tamarind juice and simmer for 2 to 3 minutes
5. Add in the coconut milk and simmer
6. Once the sauce is cooked, add the cooked chicken pieces and simmer of low heat for 5 to 10minutes
7. Add in the fresh dhania, mix in well and put off the stove.
8. Serve with desired accompaniment
9. Ready to serve and ENJOY!

My version of chicken stew is a forgiving recipe. In other words, if corn isn't in season or you only have the orange carrots without the green tops, you can just substitute with your favorite seasonal vegetable, like some spinach or kale. The Best Tamarind Chicken Recipes on Yummly This search takes into account your taste preferences. Place the tamarind in a bowl and cover with boiling water.

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