In blender container,
place shallots, garlic, tamarind nectar, lemon juice and salt;
blend until smooth, about 1 minute.
In non-stick frypan over
medium heat, place coriander, pepper, cumin, cloves, nutmeg,
cinnamon and turmeric; cook, stirring, about 2 minutes.
Add oil and stir to mix
well with spices. Add chicken, turning to coat each piece with
oil-spice mixture. Add ginger and cook about 2 minutes on each
side.
Add blender mixture, scraping
pan to release pan drippings.
Stir in coconut milk and
continue to cook, uncovered, over medium heat, 20 minutes.
Turn chicken, reduce heat
to low and cook about 20 minutes more or until fork can be inserted
in chicken with ease.
Serve with rice.
Makes 4 servings.
Nutritional Analysis Per
Serving: 283 calories; 27.5 g protein; 15.6 g total fat; 8.2
g saturated fat; 8.6 g carbohydrates; 104 mg cholesterol; 414
mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
