Coconut & Tamarind Chicken Curry is my go-to recipe when I want something special but don’t have hours to spend in the kitchen. I learned this recipe from my neighbor, who shared her family’s version with me. The sauce is creamy from coconut milk, tangy from tamarind, and perfectly spiced. It’s become my family’s favorite weekend meal, and I love how the kitchen fills with amazing aromas while it cooks.
About the Recipe
This curry strikes a perfect balance between rich and tangy flavors. The coconut milk creates a creamy base while tamarind adds a bright, sour note that makes the dish unique. Fresh curry leaves and warming spices like cinnamon give it depth, while the cooking process is straightforward enough for any home cook to master.
Why You’ll Love This Recipe
This curry is perfect for both beginners and experienced cooks. It’s quick to prepare but tastes like it’s been simmering for hours. The ingredients are easy to find in most grocery stores, and the recipe is very forgiving – you can adjust the spices to your taste. The sauce is rich without being heavy, and it’s great for meal prep since it tastes even better the next day.
image via mumsnet
Cooking Tips
– Let the onions cook until they’re soft and slightly golden for the best flavor
– Don’t skip the curry leaves – they add an authentic touch
– Adjust the amount of tamarind based on how tangy you like your curry
– Keep stirring occasionally while the curry simmers to prevent the coconut milk from splitting
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time is 30 minutes. Serve hot with steamed rice or naan bread. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Similar Recipes
- Kerala Style Chicken Curry
- Goan Chicken Vindaloo
- Coconut Milk Fish Curry
Nutrient Benefits
This curry is packed with protein from chicken and healthy fats from coconut milk. Tamarind is rich in antioxidants and helps with digestion. The spices, especially turmeric and ginger, have anti-inflammatory properties. Curry leaves are packed with vitamins A and C.
Coconut & Tamarind Chicken Curry
Ingredients
- 400 gms Chicken (skinless, boneless, chopped)
- 2 tsp Thick Tamarind Extract (or 1/2 tsp Readymade Tamarind Paste)
- 3/4 cup Coconut Milk
- 1 Onion (sliced)
- 1 1/2 to 2 tsp Ginger Garlic Paste
- 1 Red Chilli (finely chopped)
- 1/4 tsp Turmeric Powder
- 3/4 tsp Coriander Powder
- 1/2 tsp Sugar
- 3 tsp Oil
- 1 Cinnamon Stick (small, broken into two)
- Curry Leaves (few)
- Salt as per taste
Instructions
- Heat oil in a pan over medium flame.
- Fry the curry leaves and cinnamon stick for 45 to 60 seconds.
- Add the onions and saute well for 5 to 8 minutes.
- Add the ginger garlic paste, red chillies, turmeric powder, coriander powder, sugar and salt.
- Stir well.
- Add the chicken pieces and stir again.
- Cook for a minute and add the tamarind paste.
- Stir once again until evenly mixed.
- Pour the coconut milk and cover the pan with a lid.
- Cook for 10 to 15 minutes.
- Remove when the chicken is done and the curry has turned golden and thickened a bit. Discard the cinnamon stick.
- Serve with hot rice.
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Frequently Asked Questions
Can I make this curry ahead of time?
Yes. The flavors actually improve if made a day ahead. Store in the fridge and reheat gently before serving.
Can I use light coconut milk instead of regular?
Yes, but the curry won’t be as creamy. Regular coconut milk gives the best texture and flavor.
What can I substitute for curry leaves?
While nothing exactly matches their flavor, you can use a bay leaf plus some lime zest for a similar aromatic effect.
