Spiced Andhra Tamarind Chicken Curry
A rich, tangy chicken curry from Andhra Pradesh featuring tamarind and traditional regional spices simmered to perfection. This indian-inspired chicken ready in about 55 minutes pairs tamarind paste, large, finely chopped onion, medium, chopped tomato 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 (450g), cut into pieces chicken thighs, bone-in
- 2 tbsp tamarind paste
- 1 large, finely chopped onion
- 1 medium, chopped tomato
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 10 leaves curry leaves
- 3 tbsp oil
- to taste salt
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp oil in a deep pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds; when they begin to pop, add 10 curry leaves and 1 large finely chopped onion. Sauté for 5-6 minutes until onions turn golden brown.
- Step 2: Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant. Add 1 medium chopped tomato, 1 tsp red chili powder, 1 tbsp coriander powder, 1/2 tsp turmeric powder, and salt to taste. Cook for 5 minutes until oil separates from the masala.
- Step 3: Add 1 lb chicken pieces and sauté for 5 minutes to coat them in the spices.
- Step 4: Mix in 2 tbsp tamarind paste and 1 cup water, bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until chicken is tender and the sauce thickens.
- Step 5: Adjust seasoning if needed and serve hot with steamed rice or flatbreads.
Frequently asked questions
How long does Spiced Andhra 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 Spiced Andhra 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 tamarind paste from drying out.
Can I substitute ingredients in Spiced Andhra 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 Spiced Andhra 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 Spiced Andhra Tamarind Chicken Curry?
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.
