Tamarind Marinated Chicken Breasts in Coconut Chickpea Flour
Elevate your weeknight dinner game with this flavorful Tamarind Marinated Chicken Breasts in Coconut Chickpea Flour. Juicy chicken breasts are infused with the tangy depth of tamarind, aromatic spices like cumin and turmeric, and a hint of garlic and ginger. The marinade not only tenderizes the chicken but also packs each bite with bold, exotic flavors. Coated in a velvety batter made from protein-rich chickpea flour and nutty desiccated coconut, these chicken breasts are pan-fried to golden perfection. This dish pairs beautifully with a squeeze of fresh lemon and a sprinkle of fragrant cilantro, making it a vibrant, gluten-free meal option that's as nutritious as it is delicious. Ready in under an hour, this recipe will delight your taste buds with its fusion of tropical and tangy notes, perfect for adventurous food lovers seeking something new!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Tamarind paste
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 1 cup Chickpea flour (also known as gram flour)
- 0.5 cup Unsweetened desiccated coconut
- 0.5 cup Coconut milk
- 0.5 cup Water
- 4 tablespoons Cooking oil (e.g., vegetable or coconut oil)
- 4 pieces Lemon wedges
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
In a large bowl, combine tamarind paste, minced garlic, grated ginger, ground cumin, turmeric powder, and salt. Mix well.
Place the chicken breasts in the bowl and coat them thoroughly with the tamarind mixture. Cover and marinate in the refrigerator for at least 1 hour or overnight for better flavor.
In another bowl, whisk together chickpea flour, desiccated coconut, coconut milk, and water until you achieve a smooth batter consistency. Set aside.
Heat a large skillet over medium heat and add cooking oil.
Remove the chicken from the marinade and gently shake off any excess. Dip each chicken breast into the chickpea flour batter, ensuring it is well-coated.
Place the coated chicken breasts into the hot skillet and cook for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Cook in batches if necessary to avoid overcrowding the pan.
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Garnish the chicken with fresh cilantro and serve with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 52.1 g | ||
| Protein | 246.7 g | 493% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3584 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
