Spicy Chicken

* Exported from MasterCook *

Spicy Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Course - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large garlic clove
1 1/2 tablespoons tamarind paste*
1 1/4 inch slice of gingerroot -- peeled
1 teaspoon coriander seed
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon red chili powder
(or 1/3 of a mild chili pepper, ground)
1/2 teaspoon salt
3 whole boned and skinned chicken breasts
2 or 3 tablespoons of water
fresh cilantro -- chopped

In a spice mill, small food processor, or mortar and pestle, grind garlic
with the tamarind paste and gingerroot. Add remaining spices; blend. Add
water, a tablespoon at a time, until it becomes a smooth paste. Butterfly
the chicken breast so that each yields a single, thin piece of meat. (Cut
horizontally through the thickest part of the meat and spread it open.)
Brush both sides of each breast with the spice paste and refrigerate for 2
to 4 hours. (These may also be marinated 1 hour at room temperature, but the
flavor will not be as intense.)
Heat a charcoal grill until very hot, or set a cast-iron skillet over the
highest heat on a stove. Sear chicken for 3 minutes on each side or abit
longer until chicken is no longer pink. (Shouldn't take too long as the
chicken should be very thin!) Place on serving platter; sprinkle with
chopped cilantro. Serves 4 to 6.
Serve with any combination of tortillas, rice, refried beans, guacamole,
chopped tomatoes.

* Tamarind paste is available in Oriental markets or the oriental section of
large supermarkets.

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