Coconut Milk And Tamarind Chicken Curry Recipe

    (1)

    This creamy tropical Indian dish is perfect for an informal dinner party with friends. Coconut milk and tamarind chicken curry is known for its tangy yet and creamy taste. A popular South-Indian delicacy is all about flavors and texture. Tender chicken perfectly smeared in the fruity sourness of tamarind is truly an unforgettable affair. It takes an hour to prepare this delicious dish but is definitely worth the wait. It usually goes well with salads and beans but wouldn’t do any harm with rice as well.

    Burman

    Delhi, India
    1 person made this

    Ingredients

    • 20 skinless, boneless chicken thighs
    • 3 limes (squeezed)
    • 2 tsp coarsely ground black pepper
    • 2 tsp turmeric
    • 6 tbsp vegetable oil, for frying
    • 3 tbsp tamarind paste
    • 400ml coconut milk
    • 1 x 160ml can coconut cream
    • 2 tbsp coriander, chopped
    • For the sauce
    • 4-6 tbsp vegetable oil
    • 3 tsp mustard seed
    • 3 tbsp fresh or dried curry leaf
    • 4 onions, finely diced
    • 8 garlic cloves, crushed
    • 75g ginger, finely shredded
    • 1 tbsp paprika
    • 3 x 400g cans chopped tomatoes
    • 450ml chicken stock
    • 2 tbsp golden muscovado sugar

    Directions

    1. For Coconut milk and Tamarind Chicken curry:-
    2. Put chicken and lime juice in a mixing bowl. Add pepper and turmeric. Mix well and leave it to set for 1 hr
    3. For preparing the sauce, heat a pan and add oil. Put mustard seeds and curry leaves. Fry them for 30 seconds.
    4. Now add onions, garlic and ginger and let it cook for 10-15 minutes until the onions turns golden.
    5. Now add the tomatoes, sugar and chicken stock. Cook for 15-20 minutes without covering and let it reduce by one-third. You will eventually notice the consistency turning thicker.
    6. Pre-heat the oven to 180C/160C. Fry the chicken until it turns light golden before placing inside the oven
    7. Now place the chicken in a deep dish and pour the sauce over it. Cover with foil and cool it for 15 mins. Make sure to separate the oil from top of the sauce.
    8. Transfer chicken into the serving plate
    9. Take sauce in the pan and bring to a simmer. Stir the tamarind paste, coconut milk and half the coconut cream before adjusting the sweetness. Add more sugar or tamarind depending on the sourness you want.
    10. Slowly pour the sauce over the chicken. Sprinkle coriander to garnish.
    11. Serve piping hot with salad or fragrant rice.

    See it on my blog

    Coconut Milk And Tamarind Chicken Curry Recipe

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