What does tamarind do to meat?

Tamarind is a great way to tenderize meat because of its high acidity, which breaks down tougher cuts . Use it in marinades for tender meat and a hint of sour flavor.

What is in tamarind paste?

Water, Tamarind Extract (43%), Cornflour, Sugar, Salt .

What does tamarind do to your stomach?

Tamarind fruit may serve as a natural laxative, and its components have the potential to promote muscle relaxation, which can be beneficial for managing diarrhea . Furthermore, tamarind seeds contain antioxidants that may help combat free radicals, potentially aiding in conditions such as stomach ulcers.

When should you not eat tamarind?

Surgery: Tamarind seed might lower blood sugar levels. This might interfere with blood sugar control during and after surgery. Stop using tamarind at least 2 weeks before a scheduled surgery .

Is tamarind good for you?

The polyphenols in tamarind have antioxidant and anti-inflammatory properties. These can protect against diseases such as heart disease, cancer, and diabetes (1).

What does tamarind taste like?

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. Some varieties of tamarind are sweeter than others, and all become sweeter as they ripen.

What are the side effects of tamarind paste?

Side effects of tamarind and other considerations Tamarind can have a laxative effect, leading to stomach discomfort or dehydration in the event of severe diarrhea . In some people, tamarind can lower blood sugar. If you have diabetes, be cautious when consuming tamarind.

Does tamarind tenderize meat?

The acidity of tamarind is a perfect meat tenderizer . It is often added to marinades to soften thick cuts of beef before they are cooked. It's also why tamarind is a primary ingredient of Worcestershire sauce.

What does tamarind do in cooking?

Many fusion recipes lean on tamarind as a marinade for meats and fishes because the tartaric acid in the ingredient is a powerful tenderizer. Indian cuisine uses tamarind in chutneys, curries and pickles. Tamarind is also turned into different types of sweet syrups that flavors sodas, co*cktails and iced teas.

What flavor does tamarind add?

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. Some varieties of tamarind are sweeter than others, and all become sweeter as they ripen.

What is the purpose of tamarind?

Tamarind has played an important role in traditional medicine. In beverage form, it was commonly used to treat diarrhea, constipation, fever, and malaria . The bark and leaves were also used to promote wound healing (1). Modern researchers are now studying this plant for potential medicinal uses.

Sticky Tamarind Chicken | Picture the Recipe (2024)

March 29, 2018

Sweet, tangy and spicy…the perfect oven roasted chicken for a quick weeknight dinner!

There nothing like a quick roast chicken weeknight dinner. But, just because it’s chicken it doesn’t have to be boring. This sweet and tangy Tamarind sauce is just the thing to spruce up your weeknight chicken dinner.

If you haven’t heard of tamarind and are wondering what the hell is it? it’s a pod like fruit that grows in tropical climates of Africa, India, South-East Asia and Mexico. Inside the pods are seeds surrounded by a sticky tart pulp. The pulp is usually taken out and the seeds removed from the pod shell. It is then used fresh in small quantities, or is often dried to increase its shelf life. It tastes a lot stronger and becomes a lot tarter when dried. In it’s dried form, you tend to have to soak a small lump of tamarind pulp in hot/ war water to loosen it and extract the flavor. The water is then used in curries,dishes, chutneys, soups etc. to lend a sour tangy note. The pulp is also sometimes made into a paste and diluted for ease of use as is. It tastes quite potent sour and tart, but often is mixed with sugar or date paste to balance out the tartness.

You can buy tamarind in dried or wet paste form or as a concentrate with or without sugar added in a lot of Asian store and some bigger grocery stores. But if not, you can always source it on Amazon here- https://amzn.to/2E2Ko6Y (affiliate link). And I would highly recommend getting some as it is a stellar ingredient to add some zing to a dish and is a must have if you love Indian, Thai or Middle Eastern dishes and like to recreate them at home.

For this recipe I simply made a sweet and tangy tamarind paste sauce…with a hint of Asian flavors like soy, ginger and garlic and simple scored 2 bone in skin on chicken leg quarters and brushed them with the sauce before oven roasting them along with some sweet potatoes as a vegetable side. You can use any cuts of chicken you like for this recipe and alter the quantities of honey, cayenne and tamarind paste to adjust the sweet, spicy or tartness of the sauce according to your taste. Here’s the recipe-

Sticky Tamarind Roasted Chicken

2018-03-29 16:09:38

Serves 2

Sweet, tangy and spicy...the perfect oven roasted chicken for a quick weeknight dinner!

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Prep Time

10 min

Cook Time

40 min

Total Time

50 min

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Reader Interactions

Comments

Karly says
March 30, 2018 at 6:32 am
This looks absolutely amazing!
Reply
- Noreen says
  March 30, 2018 at 10:14 am
  Thank you! 🙂
  Reply
Abby says
March 25, 2019 at 4:53 am
I am a food blogger myself and your blog is stunning! I love your photo’s and recipes.
This recipe looks amazing – I have to give it a try!
Reply
Nancy says
April 21, 2019 at 11:52 am
I tried this recipe as it is written, almost. The ingredients says a lime but the instructions said lemon zest. I used the recipes amount of lime and it was way too much. It overshadowed the other flavors. If you use lime, and a whole one, increase the ginger, garlic and cayenne or cut the lime ingredient in half. It was still fairly good but I want to try it again with lemon instead of lime. I will probably increase the spices anyway because I like spicy food. this recipe has potential. It would be nice to know if lime or lemon was intended.
Reply
Lisa Morton says
October 11, 2020 at 9:53 am
Hi Noreen,
What would you serve with the sticky tamarind roasted chicken? Thank you!
Lisa Morton
Reply
Alison Lapping says
January 17, 2021 at 12:55 pm
This was amazing! Used zest and juice of a lemon instead of lime, and doubled the amount of ginger and garlic. Will definitely be making again. Fabulous recipe and so easy!
Reply