Tamarind-Coconut 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 fragrant Peranakan-inspired curry with tender chicken simmered in coconut milk and tamarind, finished with kaffir lime leaves. This Singaporean-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 25 min Serves 4 Singaporean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb boneless, skinless chicken thighs into 1-inch cubes and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped onion and cook until golden, about 5 minutes.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 1 tsp curry powder and 1/2 tsp turmeric, cooking for 30 seconds to toast the spices.
  5. Step 5: Add the chicken cubes and cook for 3 minutes until lightly browned on all sides.
  6. Step 6: Stir in 2 tbsp tamarind paste and 1 can (13.5 oz) coconut milk, then add 3 torn kaffir lime leaves and 2 sliced chili peppers (if using).
  7. Step 7: Bring to a gentle simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally, until chicken is tender and sauce has thickened slightly.
  8. Step 8: Remove kaffir lime leaves before serving.

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