Keith Floyd's Recipes

Tamarind Chicken

  August 29th, 2010
tamarind chicken

One of the nicest dishes i have expirenced here in malaysia is tamarind chicken, that’s if i can make myself heard between the waves i’ll explain it to you.


  • Finally chopped shallots
  • Salt
  • Coriander
  • Finely chopped garlic
  • Plum sugar (you can use white or brown as well)
  • Tamarind paste
  • Rich, dark soy sauce
  • Chopped free range chicken

Tip the tamarind into the pot and marinade it by purring in boiling water, squeesed the the paste to take out all the stones and move the paste and wated into a sauce pan.
Add the soy sauce, shallots, garlic, salt and coriander and let it sit till it cool and ready. Pop the chicken in and marinade it for few hours.
Add all into a pan and let it simmer away for about 40 minutes.

“It has the taste of the east deeply embedded into it, it’s delicious, lemony sweet, sour superb!”

One Response to “Tamarind Chicken”

  1. Sandy Says:

    Hello, my comment refers to the recipe for Prawn soup spicy and sour from Vietnam featured in the Far Flung Floyd book. (Page 110). We have often used recipes from this book very successfully. However the amount of tamarind suggested (4 tablespoons) seemed excessive so we used less, but our soup was incredibly dark and did not resemble the photograph opposite P64. Can you please suggest where we went wrong? Thank you very much. Regards.

Leave a Response