So, I whipped up a quick & simple chicken & vegetable curry adding a good amount of the spread to the sauce. It was so good! The Tamarin Spread not only added a wonderful sweetness to the curry, it also added to the velvety, creaminess of the sauce. It's cinnamon flavor was especially good with the sweet potatoes. A little Sirracha (or a lot depending on your love of heat) added to the sauce keeps it from being too sweet.
Next I liked to try the Tamarin sauce in a dipping sauce of some sort, any ideas?
Tamarin Chicken Curry
1 T vegetable oil
6 oz onion, cut into 6 wedges
10 oz sweet potato, peeled & cut into 1/2-inch cubes
1 large carrot, peeled & sliced
florets from 1/2 a head of cauliflower
1 T curry powder
1 T all-purpose flour
2 c chicken stock
1 c water
1/2 c Tamarin Spread
2 t kosher salt
Sirracha to taste
2 c chopped cooked chicken
1/2 c coconut milk
2 c frozen green beans
In a large soup pot heat the olive oil over medium-high heat. Add the onion, sweet potato, carrot, cauliflower & curry powder. Sauté until the onion is starting to soften. Sprinkle the flour over the top & cook while stirring for 1 minute. Add the chicken stock, water, Tamarin spread, salt & Sirracha. Stir to mix. Add the chicken. Bring to a boil. Cover, reduce heat & let simmer until the vegetables are softened, about 15 minutes. Stir in the coconut milk & beans. Cook until heated through. Serve over rice.
Makes 4 - 5 servings
***Disclose: I was given a jar of Tamarin Spread for free & asked to create a recipe with it but I was not paid in any other way.
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