Try tamarind glazed chicken, with a dash of potato and apple

(Serves 4)


For the glaze

Orange (squeezed): one

Tamarind juice: three fourth of a cup

Honey: 2 tbsp

Ginger (finely grated): 1 tsp

Garlic (finely minced): 1 tsp

Mint leaves (finely minced): 1 tsp

Coriander leaves (finely minced): 2 tsp

For the chicken

Boneless, skinless chicken breasts: 8

Ground coriander: 1 tsp

Ground cumin: 1 tsp

Ground turmeric: 1 tsp

Garlic (finely minced): 1 tsp

For the puree

Medium-sized potatoes (boiled, chopped): 4

Butter: 2 tsp

Medium-sized apples (chopped): 2

Cinnamon: a pinch

Salt and freshly ground pepper: to taste

Onions (chopped): two


Blend orange juice, tamarind juice, honey, garlic, mint, coriander leaves and boil until half is left, and it has a glaze.

Cut chicken into bite-size pieces; coat with combined spices; brush with half of the glaze and roast in oven for 10 minutes.

Now brush on additional glaze, and bake for 10 minutes more until the chicken is cooked thoroughly. In the meantime, sauté chopped apple in butter and add a pinch of cinnamon.

Add lightly mashed potatoes, salt and pepper to taste. Fry onions in butter until golden brown. Place chicken on serving dish and drizzle with remaining glaze. Add potato-apple puree and sprinkle with onions. Serve hot.

Keywords: fusion foodchickenpotato

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