*  Exported from  MasterCook  *
                               Spicy Chicken
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Course - Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         garlic clove
    1 1/2  tablespoons   tamarind paste*
    1 1/4  inch          slice of gingerroot -- peeled
    1      teaspoon      coriander seed
    1      teaspoon      cumin
    1      teaspoon      tumeric
    1      teaspoon      red chili powder
                         (or 1/3 of a  mild chili pepper, ground)
      1/2  teaspoon      salt
    3      whole         boned and skinned chicken breasts
                         2 or 3 tablespoons of water
                         fresh cilantro -- chopped
 In a spice mill, small food processor, or mortar and pestle, grind garlic
 with the tamarind paste and gingerroot.  Add remaining spices; blend.  Add
 water, a tablespoon at a time, until it becomes a smooth paste.  Butterfly
 the chicken breast so that each yields a single, thin piece of meat.  (Cut
 horizontally through the thickest part of the meat and spread it open.)
  Brush both sides of each breast with the spice paste and refrigerate for 2
 to 4 hours.  (These may also be marinated 1 hour at room temperature, but the
 flavor will not be as intense.)
 Heat a charcoal grill until very hot, or set a cast-iron skillet over the
 highest heat on a stove.  Sear chicken for 3 minutes on each side or abit
 longer until chicken is no longer pink.  (Shouldn't take too long as the
 chicken should be very thin!)  Place on serving platter; sprinkle with
 chopped cilantro.  Serves 4 to 6.
 Serve with any combination of tortillas, rice, refried beans, guacamole,
 chopped tomatoes.
 *  Tamarind paste is available in Oriental markets or the oriental section of
 large supermarkets.
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