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 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.
