Tamarind Coconut Curry is a type of curry where meats like chicken, beef and sometimes fish is slowly simmer in a concoction of coconut, tamarind and spices. IF you like Indian or Thai curries this dish is surely never to be missed.
- 700 g chicken thigh fillets, cut into bite sized pieces
- 400 ml coconut milk
- 100 ml coconut cream
- 1 dozen curry leaves
- 2 dried red chillies, finely chopped
- 2 tbsp tamarind pulp
- 1 tbsp coriander seeds, pounded
- 1/2 tsp turmeric powder
- 1/2 tsp cinnamon powder
- 1/2 tsp coriander powder
- 2 tsp sugar
- 1 inch ginger, minced
- 1 cinnamon stick
- 6 garlic cloves, minced
- 1 onion, chopped
- In a wok or a large pan add oil then sauté onions, cinnamon stick and curry leaves in medium low heat until onions caramelizes and soft.
- Add the ginger and garlic then continue to cook for 2 minutes.
- Add a bit of salt, sugar, chillies, turmeric powder, cinnamon powder and coriander powder, stir for a minute.
- Add the chicken, cover the pan and cook for 10 minutes, turning once halfway.
- Add the tamarind pulp and coconut milk, cover the pan then simmer for 30 minutes in low heat.
- Season with salt then pour some coconut cream on top prior to serving.
Tamarind? That would be asam here, asam fish or prawn curry usually. Never really tried that with chicken. Looks good.
This looks so fragrant and delish!! I love curries, and tamarind is such an interesting flavor to use. Love it!!
Love curries and this chicken one with tamarind and spices look simply fantastic. So hearty and comforting!
This is indeed a must try. Haven’t heard of tamarind ( if ever I’ll find fresh tamrind here and curry together either…I wonder if Mama Sita’s mix will work as tamarind substitute for this.
I recently made a tamarind and coconut dish from an Indian cookbook, and boy was it delicious.