Soak tamarind in water and discard seeds. Soak until all the tamarind is dissolved. Roast the coriander until it becomes fragrant and darkens in colour. Then add the soy, sugar, tamarind water and salt. Stir Well. Add the chicken and marinate for a couple hours. Heat the peanut oil and cook the chicken until just cooked. Serve with steamed rice, fresh coriander, diced tomato and a squeeze of lime juice. Per serving: 3706 Calories (kcal); 238g Total Fat; (57% calories from fat); 212g Protein; 186g Carbohydrate; 995mg Cholesterol; 5228mg Sodium Food Exchanges: 1/2 Grain(Starch); 28 1/2 Lean Meat; 0 Vegetable; 7 1/2 Fruit; 30 Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2283g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2576 (56%)|
|Amt Per Serving||% DV|
|Total Fat 286.3g||382 %|
|Saturated Fat 75.2g||376 %|
|Monounsaturated Fat 124.9g|
|Polyunsanturated Fat 68.4g|
|Cholesterol 1260mg||388 %|
|Sodium 2737mg||94 %|
|Potassium 3352.4mg||88 %|
|Total Carbohydrate 233g||69 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 221.8g|
|Protein 265.5g||379 %|
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Calories per serving: 4569
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