Chettinad Coconut Chicken with Tamarind

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 developed and reviewed.

A fragrant South Indian specialty with tender chicken in a coconut-tamarind sauce, infused with fiery spices and aromatic herbs for an authentic coastal flavor. This Indian recipe, ready in about 75 minutes, pairs boneless chicken thighs, coconut oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 30 min Cook: 45 min Serves 4 Indian cuisine 390 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs boneless chicken thighs
2 tbsp coconut oil
1, finely chopped large onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
1/2 cup, grated fresh coconut
1/2 cup water
1 (14 oz) can diced tomatoes
1 tbsp tamarind paste
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 cup, chopped fresh cilantro
to taste salt

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until golden.
Step 2: Stir in 3 garlic cloves minced, 1 tbsp fresh ginger grated, and 1/2 cup fresh coconut, grated, cooking for 2 minutes until fragrant.
Step 3: Add 1/2 cup water and 1 (14 oz) can diced tomatoes, breaking them up with a spoon, then bring to a simmer.
Step 4: Stir in 1 tbsp tamarind paste, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for 3 minutes until sauce thickens.
Step 5: Add 1.5 lbs boneless chicken thighs and stir to coat. Simmer covered for 20 minutes until chicken is tender. Stir in 1/4 cup fresh cilantro and salt to taste, then simmer uncovered for 2 minutes more. Serve with rice.