It’s that time of the year again!
Celebration celebration all around and moments of sheer joy that will definitely warm you all up. Merry Christmas! Hohoho! I simply love the month of December because the streets are all lighted up and everywhere there is so many people shopping and eating out. I mean the air changes,the atmosphere becomes lively and the whole experience is heart whelming.
Still all these would be incomplete without some finger licking celebration food really. So to set the mood I thought why not share one of the recipes I have always been looking forward to try since day one I saw it on TV. This recipe is inspired by my favourite Celebrity Indian Chef Vicky Ratnani. An absolute joy to watch and always cooking many great recipes.
Tamarind and Chicken work so well together and this one is definitely a must try. It also breaks from the norm of having fried chicken always on the table.One thing I must add, here in Mauritius we celebrate Christmas around a table full of appetizers/snacks.I think this is the only time of the year that we consume so many appetizers and snacks. All the recipes I have putting up on the blog sum it all for example, the Samosas,Moon Pies,Pasties,Chilli Cakes and so many more that you can find in the Recipe Index under the heading of Snacks & Starters.We, Mauritians,just love our traditional food really! And along with the Chilli paste! Oh I so can’t wait to eat all of that myself.
Preparation time : 3 hours
Cooking time : 30 mins
- 500g of Chicken Wings
- 1 cup of all purpose Kentucky flour
- 2 tsp of corn flour
- 1 tsp soy sauce
- 1 tsp of ginger/garlic paste
- 1 tsp of lime juice
- 3 tsp of tamarind puree
- 2 tsp of vegetable oil to fry
- In a large bowl, marinate the chicken wings with all the above mentioned ingredients except for the oil.
- Leave to rest in the chill for 2-3 hours maximum.
- In a non stick pan, add oil and slowly place the chicken wings to fry and occasionally flipping it over so that they brown on both sides.
Note : If they get too sticky in the pan just add 1 tsp of water until perfectly cooked.
- You can also bake in the oven for 30 mins at 180 °C until crispy golden.
- Best served with any chilli garlic sauce or any dipping sauce of your choice.
Aren’t they mouth watering really? I was so eager to try them hot out of the pan. And then it happened! Tangy,smokey and at the same time succulent with the flesh falling off the bone in my mouth.Oh mine! That was sheer heaven really and I must say it is much better than fried chicken because the taste of the chicken is really hitting you the whole time you taking a mouthful of it. So juicy and smokey almost like a BBQ chicken but with an exotic twist.
I don’t know if you have ever tried chicken and tamarind paired together but if you haven’t ye done so, I would definitely recommend you to try this out.Such a perfect timing also as I know on Christmas we are all so desperately looking for new things to try to make the moments everlasting. Voila my finger food for this festive period and hopefully you love the taste of it.
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Else have a wonderful Christmas time with family and lots of love and celebration time. Also wishing you all a heart full of content and fulfillment for an amazing year ahead. I will try to post some more recipes maybe in the days to come. Please do not forget to let me know how you find this one in the comment section below.