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Tamarind Coconut Curry 1

Tamarind Coconut Curry

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Indian


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.


Units Scale
  • 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
  • salt
  • oil


  1. 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.
  2. Add the ginger and garlic then continue to cook for 2 minutes.
  3. Add a bit of salt, sugar, chillies, turmeric powder, cinnamon powder and coriander powder, stir for a minute.
  4. Add the chicken, cover the pan and cook for 10 minutes, turning once halfway.
  5. Add the tamarind pulp and coconut milk, cover the pan then simmer for 30 minutes in low heat.
  6. Season with salt then pour some coconut cream on top prior to serving.