Chettinad Coconut Chicken with Tamarind
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-inspired indian ready in about 75 minutes pairs boneless chicken thighs, coconut oil, finely chopped 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chettinad Coconut Chicken with Tamarind take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chettinad Coconut Chicken with Tamarind?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Chettinad Coconut Chicken with Tamarind?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chettinad Coconut Chicken with Tamarind for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chettinad Coconut Chicken with Tamarind?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
