Serves 1–2

This recipe calls for domestic mushrooms and it's great as is. But don't hesitate to experiment — try portobellos, creminis, shitakes, or morels. Just cut them into bite-sized pieces and go for it!

Chili-Fried Chicken

3 tablespoons Tamarind Concentrate (see recipe on page 18)

Pinch of turmeric

½ teaspoon ground coriander

1½ teaspoons salt, divided

½ teaspoon white pepper

3 pounds chicken pieces, rinsed and patted dry

2 tablespoons vegetable oil

8 large red chilies, seeded and chopped

2 small onions, thinly sliced

Vegetable oil for deep-frying

  1. In a small bowl combine the tamarind, turmeric, coriander, 1 teaspoon of the salt, and the pepper.
  2. Place the chicken pieces in a large Ziplock bag. Pour the tamarind mixture over the chicken, seal the bag, and marinate at least 2 hours or overnight in the refrigerator.
  3. In a small sauté pan, heat 2 tablespoons of vegetable oil over medium heat. Add the red chilies, onions, and the remaining salt; sauté for 5 minutes. Set aside to cool slightly.
  4. Transfer the chili mixture to a food processor and pulse briefly to form a coarse sauce.
  5. Drain the chicken and discard the marinade. Deep-fry the chicken pieces in hot oil until the skin is golden and the bones are crispy. Remove the cooked chicken to paper towels to drain.
  6. Place the cooked chicken in a large mixing bowl. Pour the chili sauce over the chicken and toss until each piece is evenly coated.