Spicy Indian Tamarind Chicken Curry
A richly spiced chicken curry simmered in a tangy tamarind and tomato sauce, delivering a balanced heat and deep flavor. This indian-inspired chicken ready in about 50 minutes pairs chicken thighs, boneless and skinless, tamarind paste, tomato puree 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 cup tomato puree
- 1 medium (150 g) onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 green chili, finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 1 cup water
- 1 tsp salt
- 2 tbsp fresh cilantro leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until softened and golden.
- Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 1 finely chopped green chili; cook for 2 minutes until fragrant.
- Step 3: Add 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp garam masala; cook spices for 1 minute to release aroma.
- Step 4: Add 1 lb boneless chicken thighs cut into bite-size pieces and salt 1 tsp; sauté for 5 minutes until chicken starts to brown.
- Step 5: Stir in 1 cup tomato puree and 2 tbsp tamarind paste; cook for 3 minutes until sauce thickens slightly.
- Step 6: Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and sauce thickens.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro leaves before serving hot with rice or flatbread.
Frequently asked questions
How long does Spicy Indian Tamarind Chicken Curry take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spicy Indian 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 Spicy Indian 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 Spicy Indian 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 Spicy Indian 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.
