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Tandoori Chicken with Mango, Coconut, and Tamarind Vinaigrette

Tandoori Chicken with Mango, Coconut, and Tamarind Vinaigrette

Ingredients

  • 1 tablespoon granulated garlic
  • 1 tablespoon light brown sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons turmeric
  • 3 teaspoons coarse salt
  • 2 teaspoons cayenne pepper
  • 1/4 cup canola oil
  • Juice of 1 lemon
  • 4 6 ounces skinless boneless chicken breast halves
  • 2 tablespoons tamarind paste or concentrate
  • 1/4 cup warm water
  • Juice of 1 lime
  • 1 tablespoon honey or agave nectar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plain nonfat Greek yogurt
  • 2 firm, ripe mangos, peeled, pitted, and cubed
  • 1/2 cup shredded sweetened coconut, toasted
  • 1/2 cup fresh Thai basil leaves, hand torn

Directions

  1. In a small bowl, combine the granulated garlic, sugar, ginger, cumin, coriander, paprika, turmeric, 2 teaspoons salt, and cayenne pepper. Add 2 tablespoons of the canola oil and lemon juice, stir with a spoon to form a thick paste. Rub all sides of the chicken with the tandoori paste, cover, and set aside in the refrigerator to marinate for at least 8 hours and up to 24 hours.
  2. Preheat the oven to 400 degrees F. Heat a cast-iron or ovenproof skillet over medium high and coat with remaining 2 tablespoons canola oil. When shimmering, add chicken to the pan, working in batches if necessary. Sear for 3 minutes per side and transfer to the oven. Roast for 15 minutes or until cooked through. Cool and cut into small cubes.
  3. In a small bowl, combine the tamarind, water, lime juice, honey, and olive oil; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk, add yogurt, and then whisk again until incorporated.
  4. In a large mixing bowl, combine the chicken, mango, and coconut. Pour 1/2 cup of the vinaigrette over the ingredients and toss gently. Add the basil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and lightly toss again. Serve chilled.

Note

  • Recipe provided by Chef Alan Jackson of Lemonade restaurants in California.

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