Pan-Seared Chicken with Tamarind and Coconut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared and simmered in a tangy tamarind and creamy coconut sauce, balanced with subtle spices and fresh herbs. This filipino-inspired chicken ready in about 30 minutes blends tamarind paste, coconut milk, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 20 min Serves 2 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season with salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and sear the chicken breasts for 4 minutes per side until golden brown and cooked through, then remove and keep warm.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated ginger; sauté for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 2 tbsp tamarind paste, 1 tbsp brown sugar, and 1 tbsp fish sauce; cook for 1 minute to combine flavors.
  4. Step 4: Pour in 1 cup coconut milk and bring the sauce to a gentle simmer over medium heat, cooking for 5 minutes until slightly thickened.
  5. Step 5: Return the chicken breasts to the skillet and spoon sauce over them; cook together for 2 more minutes.
  6. Step 6: Remove from heat, stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Tamarind and Coconut Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Tamarind and Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Tamarind and Coconut Sauce?

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 Pan-Seared Chicken with Tamarind and Coconut Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Chicken with Tamarind and Coconut Sauce?

Filipino chicken 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.

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