Coconut and tamarind chicken curry

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Prep time:

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Serves: 4

By currywallah



  • 1 onion, chopped into rings

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1 tsp sugar

  • 1/2 tsp cinnamon

  • 1/2 tsp turmeric

  • 1 inch ginger, grated

  • 600g chicken thigh fillet, cut into 3 cm pieces

  • 1 tsp tamarind paste

  • 1 cinnamon stick, (not essential)

  • 4 cloves garlic, minced

  • 1/2 tsp coriander

  • 1 tbsp coriander seeds, crushed in a pestle and mortar

  • 10 curry leaves

  • 1 dried red chillis, finely chopped


  1. Pop the oil in the pan and get up to a medium heat. Add the onions, cinnamon stick and curry leaves and cook for around 10 minutes until they’re done, keep stirring every now and then to ensure they cook evenly. They should be lovely and golden.
  2. Now add the grated ginger and garlic, stir for a couple more minutes and add the rest of the spices and the salt and sugar.
  3. Stir again and add the chicken. You want to seal the chicken, cooking it for around 6-8 minutes. Pop the lid on the speed up the process.
  4. After this time, add the tamarind paste, stir and add the coconut milk. Stir again and pop the lid on for around 30 minutes on a low-medium heat, stirring every now and then.
  5. The curry should turn a golden brown and thicken up very slightly. Eat hot and quick with basmati rice, don’t forget to take out the cinnamon stick.

Additional Information

  • Main Course

  • Chicken

  • indian

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Your comments

  • nowahousewife 14/05/14 21:53

    Really like the sound of this but the recipe omits to say how much cocoanut milk is required.