Authentic South Indian Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant and spicy curry made with coconut milk, tamarind, and a blend of South Indian spices, served with steamed rice. This Indian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 4 Indian cuisine 450 cal/serving

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Ingredients

1.5 lbs chicken thighs
1 cup coconut milk
2 tbsp tamarind paste
1 large diced onion
2 medium diced tomato
1 tbsp curry leaves
1 tsp cumin seeds

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Instructions

Step 1: Heat 2 tbsp oil in a large pot. Add 1 tsp cumin seeds and 1 tbsp curry leaves, sautéing for 30 seconds until fragrant. Add 1 large diced onion and cook until golden.
Step 2: Add 2 medium diced tomatoes and 2 tbsp tamarind paste. Cook for 5 minutes until thickened. Add 1.5 lbs chicken thighs and 1 cup coconut milk. Simmer for 25 minutes until chicken is tender. Adjust seasoning with salt and pepper, then serve over steamed basmati rice with a side of pickled mango.