Tamarind Coconut Chicken Bowl

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Lunch

The Tamarind Coconut Chicken Bowl is a delightful fusion of tropical flavors that brings a taste of Southeast Asia to your table. This dish combines the tangy sweetness of tamarind with the creamy richness of coconut milk, creating a harmonious blend that is both exotic and comforting. Tender chicken pieces are marinated in a fragrant mixture of spices, then cooked to perfection and served over a bed of fluffy rice or quinoa. The addition of fresh vegetables like bell peppers and snap peas adds a vibrant crunch, making this bowl a wholesome and satisfying meal. Loved for its bold flavors and balanced nutrition, it’s perfect for a quick lunch or dinner that doesn’t compromise on taste or health.

Ingredients

Serving Size:

Chicken – 500 Grams
Coconut Milk – 400 Ml
Tamarind Paste – 3 Tbsp
rice – 2 Cups
Bell Pepper – 1 Piece
Snap Peas – 150 Grams
Onion – 1 Piece
Garlic – 4 Cloves
Ginger – 1 Tsp
Soy Sauce – 2 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

12 Grams

Saturated Fat

65 Mg

Cholesterol

480 Mg

Sodium

30 Grams

Carbohydrates

3 Grams

Dietary Fiber

25 Grams

Protein

Directions

Step 1

Marinate the chicken with tamarind paste, soy sauce, garlic, and ginger. Set aside for 15 minutes.

Step 2

Cook the rice according to package instructions and keep warm.

Step 3

Heat oil in a pan and sauté the onion until translucent.

Step 4

Add the marinated chicken to the pan.

Step 5

Cook until the chicken is browned on all sides.

Step 6

Pour in the coconut milk and bring to a simmer. Cook for 10 minutes.

Step 7

Add bell pepper and snap peas. Cook for an additional 5 minutes, then serve over rice.

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Tamarind Coconut Chicken Bowl

Categories :

Ingredients

Nutrition