Pan-Seared Chicken with Tamarind and Curry Leaf Sauce

By · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and finished with a tangy tamarind and fragrant curry leaf sauce, inspired by authentic South Indian flavors. This indian-inspired chicken ready in about 40 minutes blends (6 oz each) boneless chicken breasts, tamarind paste, leaves fresh curry leaves 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 320 calories and feeds 4, 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: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 tsp mustard seeds and 1/2 tsp cumin seeds and sauté until they begin to pop, about 30 seconds.
  2. Step 2: Add 15 fresh curry leaves, 4 minced garlic cloves, and 1 finely chopped green chili to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Stir in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp coriander powder, cooking for 30 seconds to release their aromas.
  4. Step 4: Add 2 tbsp tamarind paste and 1/2 cup water to the pan, stirring well to combine. Simmer the sauce over low heat for 5 minutes until slightly thickened.
  5. Step 5: Meanwhile, season 4 boneless chicken breasts with salt. In a separate nonstick pan, heat 1 tbsp coconut oil over medium-high heat. Sear the chicken breasts for 5-6 minutes per side until golden and cooked through (internal temperature 165°F).
  6. Step 6: Transfer the cooked chicken to the skillet with the tamarind sauce and simmer together for 2 minutes, spooning sauce over the chicken to coat evenly.
  7. Step 7: Serve hot with steamed rice or flatbread.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Curry Leaf 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 Curry Leaf 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 Curry Leaf Sauce 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 Pan-Seared Chicken with Tamarind and Curry Leaf Sauce?

Indian 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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