Tamarind-glazed chicken salad

Quick and delicious, this Asian-style chicken salad is perfect for a late-summer supper or an impressive starter.


For the tamarind-glazed chicken
  • 3 tbsp ready-made tamarind paste
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • ½ tsp ground cumin
  • 1 tbsp honey
  • 8 chicken thighs, bones and skin removed
For the dressing
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 lime, juice only
  • 1 tbsp palm sugar
  • 1 large red chilli, finely sliced
For the salad
  • 110g/4oz mizuna leaves
  • 1 cucumber, cut in half lengthways, finely sliced on the diagonal
  • 1 mango, skin removed, stone removed, flesh julienned
  • ½ fresh coconut, flesh only, finely shredded
  • 1 large handful fresh mint leaves
  • 1 large handful fresh coriander leaves
  • 1 large handful fresh Thai basil (holy basil)
  • 1 red onion, finely sliced, soaked in iced water

Preparation method

  1. For the tamarind-glazed chicken, mix the tamarind paste, ginger, garlic, salt, cumin and honey together in a bowl until well combined.

  2. Add the chicken and mix well until completely coated. Cover and chill in the fridge for at least 2 hours, and preferably overnight, to marinate.

  3. When the chicken has marinated, heat a griddle pan over a high heat. Add the marinated chicken thighs and cook for 2-3 minutes on each side, basting occasionally with the excess marinade, until golden-brown grill marks appear on the chicken and it is completely cooked through.

  4. Remove the chicken from the pan and set aside to rest for 1-2 minutes, then cut into 1cm/ 1½in slices. Keep warm.

  5. For the dressing, whisk the tamarind paste, fish sauce, soy sauce, lime juice and palm sugar in a bowl until the sugar has dissolved and the mixture is well-combined. Add the chilli and set aside.

  6. For the salad, mix the mizuna leaves, cucumber, mango, coconut, mint, coriander and Thai basil together in a large bowl. Drain the red onion slices and mix them into the salad. Add the sliced tamarind-glazed chicken and drizzle over the dressing. Mix the salad until the dressing coats the leaves, then serve.

James Martin recipes from Saturday Kitchen

Over 2 hours preparation time

10 to 30 mins cooking time

Serves 4

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