Dinner will be a breeze with this easy Tamarind Chicken Recipe – even better, your kids will more than likely ask for it again, and again, and yet again for weeks to come.
This recipe can be on the table in less than 20 minutes from start to finish, as long as you have the chicken thawed out and ready to go. Serve the chicken over Turmeric Garlic Rice (made in your Instant Pot), regular white rice, noodles or even on it’s own – it’s a combination of sweet and saucy thanks to a delicious tamarind sauce that wraps around the chicken and thickens right before you serve.
What never started as an intentional recipe turned out to be rather incredible – we picked up Tamarind Paste on Amazon so we could avoid having to make our own Tamarind puree at home (which can be incredibly time consuming). The pouch has been wonderful for making all kinds of things, but never did we imagine it would be so good on our chicken!
Agua de Tamarindo is a delicious drink for hot, humid weather- use what you have left to make this delicious chicken. Double the recipe, and keep leftovers for work lunches for the remainder of the week. It’s a wonderful meal prep idea that will save you tons of time!
I am going to make this recipe over, and over again – not only because it was simply that amazing, but our oldest two licked every inch of the plate and came back asking for seconds. It’s so fun to see your kids love something you put your heart into – and this recipe was an incredible way to feed hungry bellies and make everyone very, very happy!
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An incredibly easy, delicious recipe for Tamarind Chicken that will have your kids coming back for seconds!
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs, cut into 1/2 inch pieces
- 3 Tbsp olive oil
- 3 cloves garlic, peeled and finely minced
- 2 Tbsp fresh ginger, grated
- 1 Tbsp white vinegar
- 1 Tbsp ketchup
- 2 Tbsp brown sugar
- 1/2 tsp salt, or more to taste
- 1/2 C. tamarind paste
- 1 Tbsp arrowroot powder*
- Optional: green onions, sesame seeds, toasted almonds (for serving)
Instructions
- In your Instant Pot, add the oil, garlic and ginger. Add the chicken pieces and saute for 3-4 minutes until starting to brown up, making sure to scrape the sides and bottom.
- Turn off the saute feature. Combine the vinegar, ketchup, brown sugar, salt, and tamarind paste in a small bowl and pour into the Instant Pot, making sure to give everything a stir to coat.
- Place the lid on the Instant Pot and push manual (high pressure) for 8 minutes. Close the valve and wait for the chicken to get done.
- When the pot beeps done, release the pressure. Pull out 1/4 C. of the sauce, and combine with the arrowroot powder in a bowl/dish until combined. *Arrowroot should always be combined to hot liquids to prevent lumps. Whisk whisk and then pour into the Instant Pot and stir everything to combine.
- Add salt, more or less to taste. Garnish with green onions, sesame seeds, or toasted almonds and sere with rice or pasta (if desired).
Notes
Refrigerate leftovers and enjoy within 4-5 days.
