Tamarind Coconut Curry
Though coconuts and tamarind are popular ingredients back home in the Philippines you barely see of them together in one Filipino dish, I might be wrong but in my lifetime I never had seen this two together in one plate and if you know of any Filipino dish that has both let me know. Anyways going back to the subject though its uncommon back home in surrounding neighbouring countries they are popularly used in different curries even stir fries.
The combination sounds odd but the contrasting flavours complement each other enhancing each other’s properties giving a really distinct flavour that is so good like our recipe for today. 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
- ½ tsp turmeric powder
- ½ tsp cinnamon powder
- ½ 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 and sugar, 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.