Tamarind Curry Chicken with Vegetables
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This easy-to-prepare dish is made with tamarind coconut curry sauce, a lively South Indian sauce that includes tamarind, coconut milk, fresh green chilies, red chili powder and other aromatic spices. A staple in Indian cooking, curry is a fragrant mélange of whole spices that are traditionally toasted, ground and fried to build complex flavor. Our Cucumber Raita, prepared with yogurt, provides a cooling contrast to the curry (see related recipe at left).
Ingredients:
- 6 Tbs. olive oil
- 8 oz. globe eggplant, cut into 1/4-inch rounds
and quartered - 1 lb. boneless, skinless chicken thighs, cut into
1-inch pieces - 4 oz. green beans, trimmed, blanched 3 to 4
minutes and drained - 1 jar tamarind coconut curry sauce
- Steamed rice for serving
Directions:
In a wok over medium-high heat, warm 4 Tbs. of the olive oil. Add the eggplant and sauté until lightly browned and tender, 8 to 10 minutes. Transfer to a plate.
Return the wok to medium-high heat and warm the remaining 2 Tbs. oil. Add the chicken and sauté for about 1 minute. Add the green beans, eggplant and tamarind coconut curry sauce, reduce the heat to low and simmer until the chicken is opaque throughout, about 2 minutes.
Transfer to a serving bowl and serve immediately with steamed rice. Serves 4.
Williams-Sonoma Kitchen
Return the wok to medium-high heat and warm the remaining 2 Tbs. oil. Add the chicken and sauté for about 1 minute. Add the green beans, eggplant and tamarind coconut curry sauce, reduce the heat to low and simmer until the chicken is opaque throughout, about 2 minutes.
Transfer to a serving bowl and serve immediately with steamed rice. Serves 4.
Williams-Sonoma Kitchen
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