Coconut and tamarind chicken curry

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By currywallah

(4 Votes) 7


  • 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 tin coconut milk


  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.

Handy Hint

When and how to freeze: Put in freezer-safe tupperware after cooking
How long will it last?: Up to three months
How do I cook it?: Thaw in the fridge over night, then re-heat in a pan

Additional Information

  • indian

  • Chicken

  • Main Course

Avg. user rating:


Rate this recipe

Your comments

  • cherrybath 04/06/20 16:06

    Very wet, it needs something to absorb the excess liquid, perhaps cook lentils or chickpeas in there too?

  • Magstermay 01/02/16 14:49

    This was very tasty and easy, but looked more sludgy brown than the lovely colour in the pic! Very runny sauce too.

  • RaqsMax 20/01/16 14:17

    It says 1 tin of coconut milk; tins are usually a standard size...

  • dazedandconfused73 29/01/15 19:46

    Everyone said it was very tasty, but DH found the coconut a bit strong so I might try it with yoghurt or creme fraische next time.

  • dazedandconfused73 28/01/15 17:54

    I'm making this now for dins. Am going to chuck in some green beans before serving to up the veg content. So far it tastes great, but will let you know the verdict later. In laws joining us and they're Anglo Indian so no pressure!!!

  • zone6mum 27/01/15 20:46

    Just made this and it was a hit. I used 2 red chillies and it was just right for us. I couldn't find curry leaves so but it was still v tasty. You could use the sauce as a base for other ingredients: sweet potato, cauli and chickpea would be good, or chunks of firm cod?

  • nowahousewife 14/05/14 21:53

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