Tamarind Chicken in White Curry Sauce (Sri Lanka)
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
8 small jalapenos, chopped
4 New Mexico green chiles, roasted
1 tsp. cayenne
1/2 cup tamarind pulp
1 cup shallots, chopped
5 cloves garlic, chopped
2 Tbsp. fresh ginger root, chopped
3 Tbsp. olive oil
4 large chicken breasts, cubed
1-1/2 cups unsweetened coconut milk
Soak the tamarind pulp in 3 cups of boiling water for 2 hours. Mash the tamarind and strain. Discard the pulp and save the juice.
Heat a large skillet over medium heat and saute the jalapenos, garlic, shallots and ginger in oil until soft. Add the cayenne and chicken, then mix well. Add the coconut milk and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes stirring occasionally. Add the other chiles and cook for 5 more minutes. Remove the cover and add the tamarind liquid. Cook an additional 10 minutes until thickened, then serve over hot rice.
Yields 4 servings.
Recipe adapted from “The Whole Chile Cookbook” by Dave Dewitt and Nancy Gerlach.