After being in Morocco and eating Tagine on a daily basis I can say that without a doubt, this is my favorite Tagine. There is something magical when you mix the chicken with prunes, apricots, and all those exotic aromatic spices. I had to bring my own lunch to a blog seminar and was informed that there would be a microwave available. When I warmed up my Moroccan Chicken Tagine with Prunes and Apricots and started eating, every single person who came inside the dining room wanted to know what I was eating, and what smelled so good. This dish is pure wonderfulness (spellchecker going crazy)!

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Since this is my second Tagine post, I will not repeat all of the information regarding Tagine that I had in the first post. What I would remind you is that Tagine is both a piece of cookware and a style of cooking. A Tagine is a two-piece set of cookware, traditionally made of clay and comprising a round shallow base topped with a fluted cone-shaped chimney. In Morocco, tagines are used for cooking stews and in some cases eggs and vegetables for a morning meal. If you don’t have a Tagine in the house, feel free to try a cast-iron or enameled Dutch Oven.

Although I have presented a couple of wonderful classic recipes, I would like to add that there is no single traditional recipe for Tagine but each Region, city, village, family, has its own authentic recipe. And let’s also say that like all dishes, it can be cooked with the ingredients to your liking. So here I offer you my choice, then you have fun trying your variants. 

Serve this delicious Moroccan Chicken Tagine with Prunes and Apricots with your favorite couscous or bread and see magic happens. BON APPETIT! 

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Moroccan Chicken Tagine with Prunes and Apricots

Course Main Course

Cuisine Moroccan

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 4 chicken thighs 4 chicken drumsticks
• 1 lemon preserved with pulp separated and minced
• 4 garlic cloves minced
• 1 tablespoon harissa Moroccan chili sauce
• 2 TBSP fresh lemon juice
• 1 pinch saffron threads
• 1 TSP ground coriander
• 1 TSP ground ginger
• 1 TSP ground cumin
• 1 TSP ground paprika
• 1 TSP ground turmeric
• 1/2 TSP salt
• 1 TSP ground pepper
• 3 TBSP fresh chopped parsley
• 3 TBSP fresh chopped cilantro
• 3 TBSP oil
• 1 small sweet onion diced
• 4 garlic cloves minced
• 3/4 cup low sodium chicken broth
• 10 dried pitted prunes
• 15 dried apricots
• 3 TBSP brown sugar
• 1 cinnamon stick
• 1/2 cup water
• 3 TBSP brown sugar
• 1 TSP butter
• 1 TSP chopped cilantro and 1 TSP chopped parsley for garnishing

Instructions

• Begin by first removing the fat and skin off the chicken then wash it and set it aside.
• Now, let's make the marinade. In a large bowl add minced lemon pulp, garlic, harissa sauce, lemon juice, saffron threads, ground coriander, ginger, cumin, paprika, turmeric, salt, pepper, parsley, and cilantro. Mix it altogether. Rub the chicken with marinate making sure you massage the chicken and spread the marinade all over it evenly.
• Turn on fire on medium-low and heat up the tagine pot, making sure to place a heat diffuser underneath, otherwise the clay pot will crack, or use a dutch oven or a large heavy skillet. Heat up the oil and start to cook the onions on a medium fire until they are soft and translucent about 6 minutes. Arrange the chicken on top of the onions and cook for about 3 minutes on each side. Add the chicken broth to remaining marinate, mix it together and poor over the chicken and bring to a boil. Cover the tagine pot and cook it for 30 minutes. Meanwhile place the prunes, apricots, sugar, and cinnamon stick inside a sauce pan, add the water and bring to a boil. Reduce the heat and cook on a low fire uncovered for 10-15 minutes or until the liquid has reduced and turn into a sirup consistency.
• After 30 minutes turn chicken and cook for another 15 minutes. Add chopped lemon preserved peel and butter. Cook for 5 minutes. Add the prunes, apricots with the sirup sauce and discard the cinnamon stick. Stir and cook for another 5 minutes. Taste the chicken tagine and add more salt or pepper to taste. Sprinkle 1 TSP of cilantro-parsley on top and serve immediately with couscous or rice. Bon appetite!
• Turn the chicken over and cook for another 20 minutes. Add the chopped preserved lemon peel and the butter. Stir it. Cook for another 10 minutes. Sprinkle some cilantro and parsley on it and serve it with couscous or bread.
• Do not add salt until the end as the chicken and the preserved lemon is already salty.

The post Moroccan Chicken Tagine with Prunes and Apricots appeared first on My Global Cuisine.

Before I jump into this recipe, I wanted to mention that preserved lemons are a central ingredient in this dish. If you read my last post about preserved lemons, you will understand why I chose to post a recipe for preserved lemons first. Because preserved lemons are quintessential to Moroccan cuisine. Without preserved lemons, Authentic Chicken Tagine would not be, well…Authentic. I strongly encourage you to either make your own, order them from Amazon.com or get them from a Middle Eastern market. Now back to the post.

What is Tagine?

In a general sense, tagine is a stew or a casserole-style dish that is cooked in a specially shaped pot also called a Tagine. It originated from the Berbers, the native, nomadic peoples of the deserts of North Africa whose culture greatly influenced the development of Moroccan culture as a whole. Some people believe it’s more accurate to refer to tagine cooking as a style of cooking, rather than as a specific type of dish – this makes sense considering the sheer variety of different stews that can be made in a tagine pot!

Spices Make the Dish

One common trait of nearly all tagine dishes is the liberal use of spices and aromatics. The most popular tagines in Morocco tend to feature both sweet and savory flavors – you’ll have a chicken tagine with lemons and olives or lamb tagine with prunes. Spices used include saffron, ginger, coriander, cinnamon, paprika, turmeric, and many others. While Tagines commonly feature meats and poultry, these dishes can be completely vegetarian as well!

The Tagine Pot

One unique aspect of tagine cooking is the use of the tagine pot, which is unlike anything you may have seen before in the kitchen. It is flat on the bottom but conical on top. This shape helps to enhance the amazing flavors in a tagine dish – the conical top captures all of the flavors during cooking, condenses them, and then drips back down into the food, continually basting it. For the Berbers, who lived in the desert where water was hard to come by, this shape allowed them to conserve water during cooking  – it also saved space during their nomadic wandering since the cooking vessel was also used to serve the meal!

Tagines are best for long, slow cooking of tough cuts of meat, though vegetarian stews work well too.

But you don’t need a tagine to make this recipe. Use a Dutch oven or another lidded pot instead, as long as the lid fits tightly. If you choose to get a tagine, the use of a diffuser between the tagine and the heat source is essential. A diffuser is a flat metal paddle that sits between the burner and the tagine, and as the name says, it diffuses the heat so the ceramic doesn’t crack and break.

Begin by first removing the fat from the chicken, then wash it and set it aside. Then make the marinade and mix it all together. Rub the chicken with the marinade ensuring you spread it evenly.

And now, without further ado, it’s time to make our Authentic Chicken Tagine with Olives and Preserved Lemons. Happy cooking!

Cook’s note: Tagines are usually served accompanied by couscous which I’m planning to post next so stay tuned for the recipe!

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Chicken Tagine

Course Main Course

Cuisine Moroccan

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 4 chicken drumsticks and 4 chicken thighs
• 4 cloves garlic minced
• 1 preserved lemon *can make yourself* or purchase online pulp separated from peel
• 2 tablespoons chopped parsley plus an extra 1 tsp for garnishing
• 2 tablespoons chopped cilantro plus an extra 1 tsp for garnishing
• 3 tablespoons fresh lemon juice
• 2 teaspoons sweet paprika
• 2 teaspoons fresh minced ginger or 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 1/2 teaspoon ground coriander
• 1 pinch saffron threads
• 3 tablespoons olive oil
• 2 small red onions finely sliced or 1 large one
• 3/4 cup low sodium chicken broth
• half cup green olives
• 1 teaspoon ghee or butter
• 1 teaspoon salt
• fresh ground pepper
• Optional Harissa paste for serving on the side

Instructions

• Begin by first removing the fat off the chicken then wash it and set aside.
• Now, let's make the marinate. In a large bowl add the garlic, the pulp of the preserved lemon, parsley, cilantro, 2 TSPS lemon juice, paprika, ginger, cumin, turmeric, coriander, saffron threads. Mix it altogether. Rub the chicken with marinate making sure you massage the chicken and spread the marinade all over it evenly.
• Turn on the fire on low and heat up the tagine pot, making sure to place a heat diffuser underneath, otherwise the clay pot will crack, or use a dutch oven or a large heavy skillet. Heat up the oil and start to cook the onions on a medium fire until they are soft and translucent, about 6 minutes. Arrange the chicken on top of the onions and let it cook for about 3 minutes. Turn once. Cook for another 3 minutes. Add the chicken broth and bring it to a boil. Cover the pot
• Cover the tagine pot and let it cook for 30 minutes. Turn the chicken over and cook for another 20 minutes. Add the chopped preserved lemon peel and the olives. Stir it. Cook for another 10 minutes. Sprinkle some cilantro and parsley on it and serve it with couscous or bread.
• Do not add salt until the end as the chicken and the preserved lemon is already salty.

The post Authentic Chicken Tagine with Olives and Preserved Lemons appeared first on My Global Cuisine.

I was first introduced to Chicken Adobo by my Filipino friends Linda and Citas. I was studying in Amsterdam at the time and they invited me to dinner at their place. It was love at first bight! This became my favorite home cooked meal and one that was affordable on a students budget. Of course, the problem I had it at the time was to decide which Chicken Adobo was better, Linda’s or Citas.

Linda made her Chicken Adobo with onions and garlic while Citas added only garlic to hers. They both tasted equally good to me, but both Linda and Citas claimed their version was superior and this became the topic of discussion many evenings. I, on the other hand, was just happy to enjoy a homemade meal and the company of two wonderful friends. Naturally, I stayed out of this culinary debate and maintained that both dishes were excellent!

Linda and Citas also introduced me to a number of other Filipino dishes as well as some from Thailand and China. I learned a lot from them at the time since they were both great cooks. They taught me the importance of cooking with love and just this eventually led to my career as a chef.

Here are the steps to this wonderful dish!

Begin by adding all the ingredients to a Dutch oven or large saucepan and let it marinate for at least an hour. Here you can see the ingredients in the pot ready for stewing.

While the chicken is cooking chop the garlic and the scallions as shown.

As the chicken is boiling, turn once being careful not to break up the chicken pieces. I recommend using two spatulas as shown.

After 45 minutes, In a large skillet, add the oil and gently fry the garlic until fragrant, for about 15 seconds. Transfer the chicken pieces to the skillet and fry in the garlic oil turning once for about a minute on each side. Transfer the gravy to the skillet and bring to a boil. Cook for 10 minutes, turning once.

Here is the dish braised and ready to be served.

On my left, my Filipino friend Linda, and on my right, my friend Citas. We have been best friends forever!

This Chicken Adobo dish brings me back so many wonderful memories. I think time spent around the dinner table in the company of wonderful friends and family is the best. I hope you enjoy making this Chicken Adobo, and that it becomes a staple at your dinner table. The beautiful thing about this dish is that only requires a few ingredients, and most of them are probably already in your pantry.

Enjoy!

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Chicken Adobo

Course Entree

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 -6

Author My Global Cuisine

Ingredients

• 4 bone-in skin-on chicken thighs
• 4 bone-in skin-on chicken drumsticks
• 1 medium sweet yellow onion sliced
• 8-10 cloves garlic finely chopped
• 4 tablespoons balsamic vinegar
• 5 tablespoons soy sauce
• 1 cup water
• 4 bay leaves
• 1 1/2 teaspoons black peppercorns
• 3-4 tablespoons vegetable oil
• 1 tablespoon scallion finely sliced (garnish, optional)
• Steamed jasmine rice for serving

Instructions

• In a Dutch oven, add the all the ingredients, except the garlic and vegetable oil. Mix ingredients together and let sit at room temperature for at least an hour. After one hour or more, turn on the fire and bring the chicken to a boil. Stew on low fire for about 45 minutes.
• Meanwhile, in a large skillet, heat up the oil, add the chopped garlic and cook on a low fire until the garlic is fragrant for about 15 seconds. Then add the chicken and fry in the garlic oil mixture for about a minute. Turn the chicken pieces over and fry for another minute ensuring the chicken is coated with the garlic and oil mixture.
• Remove remaining liquid from the Dutch oven, and add to the frying pan to deglaze. Bring the fire up to high and cook for approximately 5 minutes. For a thicker sauce, cook for another 5 minutes.
• Serve the chicken with steamed jasmine rice, and garnish with the scallions.
• How to cook Jasmine Rice: Rinse rice thoroughly in 2-3 changes of water. Drain. For softer rice, use 1 cup rice to 1 3/4 cups of water; for firmer rice, use 1 cup rice to 1 1/4 cup water.
• Chef's Notes: Filipinos make this dish with white vinegar. I prefer the taste of balsamic vinegar instead. It's a bit sweeter and it balances the flavor of the dish better than white vinegar.

Chef’s Notes: When making this recipe, I like to let the kitchen marinate in the sauce outside the refrigerator at least an hour. This way it won’t release any water during cooking. Cold meats release water during cooking, which can make the meat tough.

Filipinos make this dish with white vinegar. I prefer the taste of balsamic vinegar. It’s a bit sweeter and I believe it balances the flavor of the dish better than the white vinegar.

You can also use a whole fryer cut up for this recipe.

YOUR COMMENTS MEAN A LOT TO ME. IF YOU MADE ANY OF MY RECIPES OR ARE CONSIDERING MAKING THEM, PLEASE LEAVE A COMMENT BELOW. PLEASE CHOOSE A STAR RATING TOO. THANK YOU!

The post Chicken Adobo appeared first on My Global Cuisine.

I first started making Chicken Cutlets years ago when my daughter was still fairly young and in her chicken nuggets phase. I have to admit it, although I loved the convenience of just throwing some chicken nuggets in the toaster oven, I didn’t like how they tasted. Plus, I felt guilty feeding her stuff out of a box, so I decided it was time that I did something about it, after all, chicken cutlets are so easy to make.

Since I am Brazilian and that is not something I grew up eating, I had to figure out how to make them. After doing some research online I came across this recipe I found on food52, by Merrill Stubbs. She was trying to impress her fiancé who loved German food and wiener schnitzel was one of his favorite dishes. Well, I figured, if these Herbed Chicken Cutlets are good enough to please her fiancé, they will definitely be good enough for my picky daughter to eat. I had to give it a shot. Guess what, I made these Herbed Chicken Cutlets and they were an instant hit. My daughter not only loved them, but it became one of her favorite meals to have.

With time, I realized that the grown-ups loved this dish as well, perhaps because of the mixed herbs with parmesan cheese in it, or because they are so crunchy, delicious and you can have dinner on the table on a snap. Merrill Stubbs prefers panko to plain breadcrumbs on her chicken cutlets because of the extra crunch. I would have to agree with her on this one. That crunchy texture is SO GOOD!

When I make these Herbed Chicken Cutlets for my daughter and her friends, I serve them alongside some mashed potatoes and a green vegetable. Unfortunately for me, the green vegetable cannot compete with the Chicken Cutlets and mashed potatoes, so they always get pushed aside by the kids. Poor veggies. For myself, I just serve these Herbed Chicken Cutlets with some mixed greens and a glass of wine. Yum!

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Herbed Chicken Cutlets

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 4

Author My Global Cuisine

Ingredients

• 1 cup Japanese style panko breadcrumbs
• 1 Tbsp chopped assorted herbs parsley, thyme, rosemary
• 1/3 cup grated parmesan cheese
• Salt and pepper
• 2 eggs
• 1/2 cup flour
• 3 Tbsp vegetable oil
• 1 Tbsp butter
• 3 boneless skinless chicken breasts pounded to about 1/4 inch thick

Instructions

• In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan, and salt and pepper to taste.
• In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork.
• In a third bowl, stir together the flour and a large pinch each of salt and pepper.
• Line a baking sheet with a double layer of paper towels.
• Heat the oil in a large, heavy skillet over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with other chicken breast.
• When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned.
• Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so.
• Serve immediately, ideally with mashed potatoes and something green.

The post Herbed Chicken Cutlets appeared first on My Global Cuisine.

Caribbean Curried Chicken is a popular take-out dish served at restaurants throughout Trinidad, Guyana and Surinam. It is sometimes served with rice but more commonly served with Roti. Roti (also known as chapati) is a flatbread originating from the India. These countries all have culinary traditions rooted in cuisine India, China and Creole thanks to the many immigrants who have come to the countries over the years.  I have eaten Caribbean Curried Chicken at restaurants in Trinidad and Surinamese restaurants in Amsterdam. Surinamese restaurants are popular in Amsterdam and were responsible for providing delivery services long before take out and delivery was popularized. Prior to becoming an independent state in 1975, Suriname was ruled by the Netherlands and as a result, many Surinamese people migrated to The Netherlands.Suriname is is located between Guyana and French Guiana on the North coast of South America. It is considered to be a culturally Caribbean country, and is a member of the Caribbean Community (CARICOM).

I have always loved this dish and longed to cook it at home. As it turns out, finding the right balance or curry powders, and liquid in the stew was not an easy task. Although a good curry powder will enhance the flavor of any dish, finding the right balance of spices takes practice. As the origins of this dish are ancient, many recipes out there fail to give you the exact quantities, and as a result you ended up with either a bland or overly spicy stew. It took me some time to perfect the right balance between the spices and liquids, but I’m so glad I did so I could pass along this knowledge to you. I am sure you will find this a delicious curry dish, that will remain in your family for generations to come.

This Caribbean Curried Chicken is also a perfect dish for entertaining  because you can make it in advance and heat it up when company arrives. Just be careful to not over cook the potatoes and carrots. I usually turn off the fire 10 minutes prior to finish cooking, and then cook for another 10 minutes right before serving it. In some caribbean islands they serve this Caribbean Curried Chicken with potato roti or rice and toppings such as shredded coconut. I prefer mine with hot white rice since there are already potatoes in the stew.

Here are some of the steps I took it to make this Caribbean Curried Chicken.

I chopped the onions on widely slices and the rest of the ingredients finely chopped.

I sear the chicken to seal in moisture and release chicken flavor into the pan, where it can be deglazed and incorporated into the stew. Just make sure that you dry the chicken in paper towels prior to sear in order to avoid splattering over the stove or you.

The final result. A beautiful chicken stew that will be sure to satisfy your tummy and your guests. Enjoy!

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Caribbean Curried Chicken

Course Main Course

Cuisine Caribbean

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Author My Global Cuisine

Ingredients

• 1 lemon squeezed
• 2 Tsp of salt
• 1 Tsp of pepper
• 1 5- pound chicken cut out or 6 chicken thighs and 6 drumsticks
• 3 Tbs of canola oil
• 1 large onion thick sliced
• 4 garlic cloves minced
• 1/2 cup dry white wine
• 3 cups low-salt chicken broth
• 1/4 cup curry powder
• 1 cup chopped thinly sliced scallions about 8 small
• 2 Tbsp parsley chopped- set aside 1 teaspoon
• 2 sprigs fresh thyme
• 1 bay leaf
• 5 small red potatoes peeled and halved or 3 large ones cubed
• 3 large carrots peeled and sliced
• 2 Tsp of brown sugar

Instructions

• Clean and wash the chicken. Place inside a large bowl and add 1 Tsp of salt and the squeezed lemon juice. Rub it all over the chicken with the salt. Let the chicken sit at the kitchen counter and marinate it for one hour.
• Remove the chicken from the lemon juice and pat dry with paper towels. This will prevent the chicken from splattering when you sear it.
• In a Dutch oven or large thick pot, add the oil and place it on high heat. Once the oil is hot, sear the chicken skin side down then flip it over. This is just to seal the juices in the chicken, so it will still be raw. Don't overcrowd the chicken, do a few pieces at a time. Once seared, remove the chicken pieces from the pot. Rest aside. Add sliced onion to the pot with a pinch of salt. This will prevent the onion from burning. Sauté the onion until soft and beginning to brown, about 4 minutes. Add minced garlic and cook for only 20 seconds. Add wine.Turn up the fire, bring to a boil and cook until wine is reduced and the onions and garlic sit in a thick gravy for about a minute or so. Add the chicken broth. Bring to a boil. Add the curry powder. Stir well. Add the scallions, 1 Tbsp parsley, thyme sprigs and the bay leaf. Stir. Add the chicken pieces back to the pot. Pour in any of the cooked chicken juices. Bring to a boil, reduce fire to low, cook for 30 minutes with the pot partially closed.
• After 30 minutes, stir the chicken, add the potatoes, the carrots, the brown sugar, and the remaining 1 Tsp of salt. Stir well. Cook for another 30 minutes.
• Taste the chicken. Add more salt and pepper to taste if necessary and the remaining parsley. Remove the thyme sprigs and discard them. The potatoes and carrots should be tender at this point and the chicken should pull easy from the bone and have a nice gravy to it.
• If you prefer your gravy thicker, remove a ladle full of gravy, place inside an skillet and boil it on high fire for about a minute and pour back into the Curried Chicken. Transfer to a bowl. Sprinkle some finely chopped parsley on top and serve with potato roti or hot white rice. Enjoy!
• Note: In some Caribbean Islands, it is customary to add hot pepper sauce to this dish. If that is your preference feel free to add a 1/4 teaspoon or more according to taste.

The post Caribbean Curried Chicken appeared first on My Global Cuisine.

I love Thai Red Curry Chicken with Basil so much that I could eat it almost every day. If you have tried any of my recipes by now you know that I love strong flavors. This Thai Red Curry Chicken certainly meets that criteria with its perfect balance of spicy and sweet. If you are familiar with traditional Thai curries you will appreciate the authentic ingredients in this dish. If you are just a beginner, you will be starting off on the right foot and will impress your friends and family with the final result. This Thai Red Curry Chicken with Basil is a great dish to serve when entertaining. You can prepare the dish a day in advance or before your guests arrive and rewarm just before serving. If you do prepare the dish in advance I would recommend though that you wait to add the red chilies, the kaffir lime leaves and the sweet basil at just prior to serving to keep the flavor and colors vibrant.

Here is a photo showing some of the key ingredients. If you don’t live nearby a Thai or Asian grocery store, you could order them from Amazon.com. You can have kafir lime leaves and even Thai chilies shipped right to your home. Both can be stored in ziplock freezer bags and kept frozen. This will preserve both their color and aroma for a long time. For the chilies you’ll want to cut their steams off and put them into a small freezer-safe storage bag, remove as much air as possible from the bag, and seal it.

I recommend you invest in a good wok. It’s an essential tool for Thai and Asian food cooking. I use mine all the time.

The dish is typically served with Jasmine rice, but you can use your favorite rice if you don’t have any on hand. In my house, and in many Asian homes, a rice cooker is used to prepare the rice. Using a rice cooker allows me to prepare the rice hours in advance and have it warm and moist when I’m ready to serve.

I hope you will enjoy making this wonderful dish as much as do. Happy New Year!

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Thai Red Curry Chicken with Basil

Course Main Course

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 2 Ibs chicken breasts sliced into chunks or into bite sizes
• 1 13 1/2 ounces can of coconut milk shaken
• 1 TBSP of red curry paste
• 2 TSP of tamarind paste
• 1 TBSP of palm sugar
• 2 TBSP of low sodium chicken broth or water
• 1 1/2 TBSP of Thai fish sauce
• 1 to 2 red chillies thinly sliced
• 5 kaffir lime leaves julienned
• 1 handful of Thai sweet basil

Instructions

• - Bring the coconut milk to boil in a large wok or in a heavy large skillet over medium-high heat.
• - Add the curry paste and stir to blend. Add the tamarind paste and stir to blend. Add the palm sugar, the chicken broth and the fish sauce and stir for about 1 minute.
• - Add the chicken and cook until chicken is cooked through and changes color, stirring often, for about 5 minutes. Do not overcook the chicken, otherwise it will get tough.
• - Add the the red chillies with the seeds, the kaffir lime leaves and the basil and cook for about 1 minute. Taste sauce and adjust flavors. For more heat, add more of the sliced chillies. For more salt, add more fish sauce. Serve with steamed Thai jasmine rice.

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