Coconut Tamarind Chicken Curry

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 Malaysian chicken curry enriched with creamy coconut milk and a tangy tamarind twist, delivering a perfect balance of spice and sourness. This Asian recipe, ready in about 55 minutes, pairs bone-in 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 420 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: 15 min Cook: 40 min Serves 4 Malaysian cuisine 420 cal/serving

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Ingredients

1.5 pounds bone-in chicken thighs
1 cup coconut milk
2 tablespoons tamarind paste
1 medium, finely chopped onion
4, minced garlic cloves
1 tablespoon, grated fresh ginger
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon chili powder
3 tablespoons vegetable oil
1 cup water
1 teaspoon salt
2 tablespoons, chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
Step 3: Add 2 tablespoons curry powder, 1 teaspoon turmeric powder, and 1 teaspoon chili powder; stir continuously for 30 seconds to toast the spices.
Step 4: Add 1.5 pounds bone-in chicken thighs, stirring to coat the pieces with the spices. Cook for 4 minutes until the chicken starts to brown.
Step 5: Pour in 1 cup coconut milk, 1 cup water, and 2 tablespoons tamarind paste. Stir well and bring to a simmer.
Step 6: Reduce heat to low, cover, and cook for 30 minutes until the chicken is tender and the sauce thickens slightly.
Step 7: Season with 1 teaspoon salt, taste, and adjust seasoning as needed.
Step 8: Garnish with 2 tablespoons chopped fresh cilantro before serving with steamed rice.