2 1/2 - 3 lb fresh chicken
2 c boiling water
3/4 c tamarind pulp
3/4 c sugar
1/4 c dark soy sauce
1 1/2 tsp crushed garlic
1 lg onion, finely minced
2 Tbsp coriander seeds
salt, black pepper
Bring the flavors of Malaysia home with this dinner. A little something different to do with a whole chicken.
Note: This recipe marinates overnight!
Pour water into deep pot, add tamarind and sugar. Stir until tamarind is thoroughly dissolved, scoop out seeds, discard. Add soy sauce, garlic, onion. Add chicken, leave to marinate 8 hours or overnight, turning occasionally.
Heat a saucepan large enough to hold the chicken. Add coriander, dry fry until golden. Grind it to powder, return to pan.
Add chicken, along with marinade, salt, pepper. Bring to a boil. Reduce heat, cover tightly. Simmer 40 min or until chicken is very tender.
Lift out chicken, drain, and cut into serving pieces. Reduce sauce (continue to heat it uncovered, until thickened). Pour over chicken. Serve with rice, cucumber wedges.
Submitted by Gretchen Grant Contributed on: and modified on Thursday April 29th, 2010