How about we put some spice to this cold weather with some tamarind potatoes with chicken mishkaki
For the tamarind potatoes you will need:
1kg potatoes, cut into rough cubes
1 and a half litres of water
1 teaspoon salt
1/2 teaspoon black pepper
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100g tamarind pulp soaked in 1 cup of water
What to do:
In a pot over medium heat, pour in the water, then add the potato and boil until they are soft. Season with salt and black pepper after the water has reduced.
Use your hands to mix the tamarind pulp and get a thick tamarind extract. Discard the seeds and pour the tamarind extract into the potato mixture. Boil until everything is well combined.
For the chicken mishkaki you will need:
1kg boneless chicken, cut into cubes
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon black pepper
2 sweet (bell) peppers, cubed
1 teaspoon garlic ginger mince
1 tablespoon honey
Juice of 1 lime
2 tablespoons oil
Salt to taste
What to do:
In a bowl, mix all the ingredients. Now thread the chicken cubes using the skewers. Have about four cubes of chicken per skewer.
Alternate the chicken with a slice of tomato and a slice of sweet (bell) pepper per skewer. (Retain the extra marinade from the chicken, which you will use to make gravy sauce.) It is now time to pan-sear the skewers.
In a non-stick pan over medium heat sprinkle the oil, and pan sear the skewers until golden brown and cooked towards the inside.