Spiced Tamarind Chicken Curry with Shallots and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich Burmese-inspired chicken curry simmered in a tangy tamarind sauce with caramelized shallots and garlic for depth and warmth. This asian-inspired chicken ready in about 45 minutes pairs medium shallots, thinly sliced, garlic cloves, minced, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 30 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium heat until shimmering. Add 6 thinly sliced shallots and sauté for 8-10 minutes, stirring often, until deeply golden and caramelized.
  2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to avoid burning.
  3. Step 3: Stir in 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and 1/2 teaspoon red chili powder, cooking for 30 seconds to toast the spices.
  4. Step 4: Add 1 pound of boneless skinless chicken thigh pieces, stirring to coat with spices, and cook for 5 minutes until lightly browned on all sides.
  5. Step 5: Mix in 2 tablespoons tamarind paste, 1 cup coconut milk, 1 cup water, and 1 teaspoon salt. Bring to a gentle simmer, cover, and cook for 20 minutes until chicken is tender and sauce thickens slightly.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves before serving with steamed rice.

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Frequently asked questions

How long does Spiced Tamarind Chicken Curry with Shallots and Garlic take to make?

Total time is about 45 minutes (15 min prep + 30 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 Tamarind Chicken Curry with Shallots and Garlic?

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 garlic cloves, minced from drying out.

Can I substitute ingredients in Spiced Tamarind Chicken Curry with Shallots and Garlic?

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 Tamarind Chicken Curry with Shallots and Garlic 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 Tamarind Chicken Curry with Shallots and Garlic?

Asian 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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