How To Make Coconut & Tamarind Chicken Curry
This flavorful and tangy curry combines tender chicken with the richness of coconut and the tanginess of tamarind.
Serves:
Ingredients
- 500g chicken pieces
- 1 cup coconut milk
- 2 tablespoons tamarind paste
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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In a large pan, heat some oil and sauté the onions, garlic, and ginger until golden brown.
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Add the chicken pieces and cook until they are browned on all sides.
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Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
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Stir in the coconut milk and tamarind paste. Bring the curry to a simmer and cover the pan.
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Cook for about 30 minutes, or until the chicken is cooked through and tender.
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Garnish with fresh cilantro and serve hot with rice or naan.
Nutrition
- Calories : 345kcal
- Total Fat : 21g
- Saturated Fat : 14g
- Cholesterol : 80mg
- Sodium : 284mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 29g
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