Yield: 4 servings
|8 ounces||Boneless chicken breast|
|4 ounces||Tamarind pulp *|
|1 cup||Water, very hot|
|¼ cup||Brown sugar|
|2 teaspoons||Cumin seeds, ground and roasted|
|1 teaspoon||Garam masala|
|2 teaspoons||Chili powder|
|1 small||Onion, finely chopped|
|2 \N||Leaves iceberg lettuce, shredded|
|½ cup||Lemon juice|
|\N \N||Salt, to taste|
|\N \N||Lemon wedges|
|5 \N||Sprigs cilantro, finely chopped|
In a pot, boil the chicken in a small amount of seasoned water. When cooked, cut into ½-inch cubes.
In a bowl, completely dissolve the brown sugar into the prepared tamarind pulp.
In a large bowl, combine the chicken, tamarind mixture, cumin, garam masala, chili powder, onion, lettuce, and lemon juice. Mix well.
Season with salt. Let sit 10 to 15 minutes. Refrigerate. Garnish with lemon wedges and cilantro. Serve cold. Makes 4 to 6 servings.
* NOTE: Tamarind pulp is obtained from 2 to 3 ounces of compressed bricks of tamarind. It is available at Asian and Indian markets.
To prepare, break off a piece about 1-inch wide by the length of the brick. Soak in 1 cup of very hot water to soften. Strain through a non-metallic strainer with large holes. Mash through the strainer with the back of a spoon to get all the pulp. Discard the remainder.
Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas