Lemongrass and Tamarind Chicken

I love including Lemongrass in my dishes, because of the flavour and smell it adds to a dish. Tamarind is another Asian favourite that is included in many dishes.  These two ingredients  (available in most Asian grocery stores) work well together and the results were delicious

I wish I had some dark soy sauce to add to the chicken, as that would have made the dish look more appetizing. But regardless of the lack of dark soy sauce, the dish was delicious and both my husband and I are looking forward to having it for our lunch with some basmati rice.



1.5kg chicken breast, cut into bite size pieces

2 tbsp tamarind paste, soaked in 3 tbsp water

1 tbsp sesame oil

2 tsp garam masala

1 tbsp grated ginger

4 cloves garlic, minced

3 lemongrass stalks, sliced finely (remove the outer skin as it is a little tough)

1 1/2 tbsp fish sauce

2 tbsp soy sauce

2 tbsp sambal olek (less if you do not want it to be too spicy)

oil for pan frying



1. Soak the tamarind paste in water. Let it sit for 10 min. Remove the seeds. (If you are in a hurry, just add the whole mixture. Just don’t eat the seeds)

2. Marinate the chicken with all the ingredients except the oil for frying, overnight if possible.

3. When you are ready to cook the chicken, heat the pan. Add oil. I pan fried the chicken.  When it was cooked, I tossed in some frozen vegetables as I was going to have it for my lunch the next day.

4. If you want to have a little bit of gravy, you can add in 1/2 cup of chicken broth, once the chicken is partly cooked.



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