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Ingredients

• 30 g tamarind paste, soaked in 140ml warm water for 20 minutes
• 1 tsp coriander seeds
• 50 g palm sugar, grated if hard, or soft brown sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tsp salt
• 1 tsp ground white pepper
• 1 tsp ground black pepper
• 4 chicken breasts
• vegetable oil, for brushing

• 50 g mixed fresh soft herbs, (such as coriander, mint and basil), leaves only
• 3 spring onions, thinly sliced
• 2 red chilli, seeds removed, finely diced
• lime wedges, to serve

Description

A Tangy Tamarind Marinade Keeps The Chicken Moist And Turns Into A Sticky, Sweet And Sour Coating Under The Grill In This Dish From Jason Atherton

UK TV