Sautéed Tamarind Chicken with Mustard Seeds and Curry Leaves
A tangy, spiced chicken dish featuring tamarind and aromatic mustard seeds, finished with fresh curry leaves for a burst of flavor. This indian-inspired chicken ready in about 35 minutes pairs chicken thighs, boneless and skinless, tamarind paste, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb chicken thighs, boneless and skinless
- 2 tbsp tamarind paste
- 1 tsp mustard seeds
- 10 leaves fresh curry leaves
- 3 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 3 tbsp oil (vegetable or mustard)
- 1/2 cup water
Instructions
- Step 1: Heat 3 tbsp oil in a large skillet over medium heat until shimmering. Add 1 tsp mustard seeds and wait until they begin to pop, about 30 seconds. Then add 10 fresh curry leaves and sauté for 15 seconds until fragrant.
- Step 2: Add 3 minced garlic cloves and 1 tsp grated ginger to the pan; sauté for 1 minute until aromatic but not browned.
- Step 3: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces. Sauté over medium-high heat for 5-6 minutes until the edges turn white and start to brown.
- Step 4: Sprinkle 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt evenly over the chicken. Stir well to coat the pieces.
- Step 5: Stir in 2 tbsp tamarind paste and 1/2 cup water, mixing thoroughly. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until the chicken is cooked through and the sauce thickens slightly.
- Step 6: Remove the lid and cook uncovered for another 3 minutes to let the sauce reduce to a glossy consistency, stirring occasionally. Serve hot with steamed rice.
Frequently asked questions
How long does Sautéed Tamarind Chicken with Mustard Seeds and Curry Leaves take to make?
Total time is about 35 minutes (10 min prep + 25 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 Sautéed Tamarind Chicken with Mustard Seeds and Curry Leaves?
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 tamarind paste from drying out.
Can I substitute ingredients in Sautéed Tamarind Chicken with Mustard Seeds and Curry Leaves?
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 Sautéed Tamarind Chicken with Mustard Seeds and Curry Leaves 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 Sautéed Tamarind Chicken with Mustard Seeds and Curry Leaves?
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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