Spiced Andhra Tamarind Chicken Curry

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 rich, tangy chicken curry from Andhra Pradesh featuring tamarind and traditional regional spices simmered to perfection. This Indian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, bone-in, tamarind paste, onion 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.

Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 lb chicken pieces and sauté for 5 minutes to coat them in the spices.
  4. 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.
  5. Step 5: Adjust seasoning if needed and serve hot with steamed rice or flatbreads.

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