Goan Chicken Stew with Tamarind and Coconut

By AislePrompt Editorial · ·

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 comforting stew of chicken simmered in coconut milk and tamarind, enriched with traditional Goan spices. This Indian recipe, ready in about 80 minutes, pairs chicken thighs, tamarind paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 25 min Cook: 55 min Serves 4 Indian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/4 cup vegetable oil in a large pot over medium-high heat. Add 1.5 pounds bone-in chicken thighs, cut into 1-inch pieces, and brown for 5 minutes on all sides. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 medium onion, finely chopped, and 3 garlic cloves, minced, and sauté for 3 minutes until golden. Add 1 inch ginger, grated, and 1 green chili, finely chopped, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon fenugreek powder, cooking for 30 seconds until aromatic.
  4. Step 4: Add 2 tablespoons tamarind paste and 1/2 cup chicken stock, stirring to combine. Bring to a gentle simmer.
  5. Step 5: Return the browned chicken to the pot. Add 1 cinnamon stick, 2 cardamom pods, 2 cloves, and 1 bay leaf. Pour in 1 cup coconut milk and stir.
  6. Step 6: Reduce heat to low, cover the pot, and simmer for 45 minutes until chicken is tender.
  7. Step 7: Remove spices and discard. Season with salt to taste before serving.

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