Coconut Tamarind Chicken Curry
A fragrant Malaysian chicken curry enriched with creamy coconut milk and a tangy tamarind twist, delivering a perfect balance of spice and sourness. This malaysian-inspired asian ready in about 55 minutes pairs pounds bone-in chicken thighs, coconut milk, tablespoons 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Coconut Tamarind Chicken Curry take to make?
Total time is about 55 minutes (15 min prep + 40 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 Coconut Tamarind Chicken Curry?
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 pounds bone-in chicken thighs from drying out.
Can I substitute ingredients in Coconut Tamarind Chicken Curry?
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 Coconut Tamarind Chicken Curry 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 Coconut Tamarind Chicken Curry?
Malaysian asian 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.
