Tamarind Tree Gourmet Recipes.

Slow Cooked Chicken Jalfrezi

Slow Cooked Chicken Jalfrezi

Serves 420 minutes prep6-8 hours in slow cooker  Ingredients 600gms chicken thighs, diced 1 tablespoon oil 1 x 440 gm can cherry tomatoes1 jar Tamarind Tree Butter Chicken 1 green capsicum, sliced 1 red Capsicum, sliced1 onion, sliced 2 cloves garlic, crushed Tamarind and saffron rice to serve  Method Heat oil in a large frying pan and cook chicken until browned. Remove chicken and fry onions, garlic and capsicum until browned.  Place chicken in the slow cooker and add tomatoes, Tamarind Tree Butter Chicken, fried vegetables and half a jar of water. Mix well.  (Add chopped red chilli for extra spice).  Set slow cooker to 6...

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Afghan Kofta 

Afghan Kofta 

20 minutes prep2 hours, oven  Kofte  500 gms lamb mince1 onion, finely chopped1 clove garlic, crushed1 teaspoon of tomato paste3 Tablespoons Tamarind Tree Afghan Sauce 1 tbsp olive oil300ml water1 Teaspoon onion powder1 teaspoon tomato paste1 tablespoon Tamarind Tree Afghan Paste2 potatoes, quartered Method Combine lamb mince, finely chopped onions, crushed garlic, tomato paste, Tamarind Tree Afghan paste and mix thoroughly. Shape mixture into balls. Set aside. Combine water, tomato paste, onion powder, Tamarind Tree Afghan Paste and whisk until mixed thoroughly.  Set meatballs and potatoes snuggly in a roasting pan, pour over sauce and cook for two hours or...

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Turmeric and Saffron Rice

Turmeric and Saffron Rice

Ingredients2 cups basmati rice 4 cups chicken or vegetable stock 1 onion, sliced1 cup diced mix vegetables  3 tablespoons Tamarind Tree Turmeric and Saffron 1 teaspoon turmericOlive oil Sliced spring onions MethodFry onions in a little oil until just softened. Add vegetables and cook for a further three minutes. Add rice. Add turmeric and Tamarind Tree Turmeric and Saffron paste and stir thoroughly.  Add chicken stock and simmer until rice has absorbed all liquid.  Plate on a serving platter and sprinkle with sliced spring onions.

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Aloo Baingan Chatt   

Aloo Baingan Chatt   

Ingredients1kg baby potatoes1 x 440gm Chickpeas, drained  1 jar Tamarind Tree Spicy Eggplant chutney  2cm julienned ginger (optional)  To serve: Yoghurt Tamarind tree Tamarind and Date chutney Bhuja mix Sliced spring onionsCoriander  Method Dice and Boil potatoes until just cooked. Set aside to cool. Warm through chickpeas in a little olive oil, add ginger if using.Crush potatoes with a back of a spoon until skins are broken. Add chickpeas and stir through Tamarind Tree Spicy eggplant chutney. Plate on a serving dish and drizzle with Tamarind Tree Tamarind and Date chutney and yoghurt. Top with sliced spring onions, coriander  and Bhuja mix. 

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