Tamarind Chicken

This recipe is a combination of sweet, sour, and spicy, typically Thailand this recipe is the epitome of this flavor combination;


  1. 2 chicken breasts in bit sized pieces
  2. 3 tablespoons soy sauce
  3. 1 teaspoon cornstarch powder
  4. 2 to 3 tablespoons oil
  5. 3 to 4 cloves of minced garlic
  6. 1 teaspoon galangal (crushed) (or ginger)
  7. 2 tablespoons sherry
  8. 6  mushrooms (fresh shiitake, sliced)
  9. 1 handful fresh basil (or fresh coriander/cilantro)

For the Tamarind Sauce:

  1. 2 teaspoons tamarind paste 
  2. 1/4 cup chicken stock
  3. 2 tablespoons fish sauce
  4. 1 tbsp sugar
  5. 1 to 2 fresh green chilies (1 teaspoons chili flakes)


  1. Dissolve the cornstarch in the soy sauce and marinade.
  2. Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chilies in a small bowl.
  3. Stir fry the  garlic, galangal (or ginger) briefly, followed by the chicken (Including the marinade). for about 2-3 mins
  4. Add a little sherry (1 tablespoon at a time – max 2) whenever the pan starts to become dry.
  5. Add the mushrooms then start adding the tamarind sauce 2 to 3 tablespoons at a time. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms are cooked, about 4 to 5 minutes.
  6. Remove from heat and serve with fresh basil sprinkled over and plenty of Thai jasmine rice.
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