Coconut & tamarind chicken curry

Coconut & tamarind chicken curry

This creamy tropical Indian one-pot is perfect for an informal, help-yourself dinner party with friends

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

plus marinating
Freezable

Method

  1. Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It's best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.
  2. Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma - about 30 secs.
  3. Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.
  4. Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.
  5. Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.
  6. Pour any excess oil from the frying pan and add a ladleful of water - swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.
  7. Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.
  8. Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.
Try

PREPARING TAMARIND

You can use dried block tamarind instead of prepped pulp in this dish. Soak 175g tamarind in enough hot water to cover and leave until soft before straining. Then add the liquid to the sauce.

PER SERVING

466 kcalories, protein 40g, carbohydrate 24g, fat 24 g, saturated fat 8g, fibre 2g, sugar 20g, salt 1.1 g

Recipe from Good Food magazine, January 2012.

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Latest comments and suggestions

  • Binder photo jamesn200

    23 February 2012

    jamesn200 rated and commented on this recipe

    5 stars

    This is a really good recipe. Very fragrant and tasty. I will be doing this again

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  • Binder photo LittlePollyFlinders

    15 March 2012

    LittlePollyFlinders commented on this recipe

    Where can I get tamarind pulp? I've never used it before, but would love to try this recipe.

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  • Binder photo Nehal Mc

    15 March 2012

    Nehal Mc commented on this recipe

    You can get tamarind pulp in any supermarket near the spices rack. BART make one which is quite acceptable. Another way of getting fresh and cheap tamarind pulp: Most stores have an Indian ingredients section (in the world foods bit), they have raw tamarind in a pack. Take about 1/8th of the tamarind from the pack and soak in hot water for at least 4 hours. Strain and use the liquid. It might not be a thick paste, but it will taste a lot better and authentic. I would add finely chopped green chillies to the curry.

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  • Binder photo Fandangio

    17 March 2012

    Fandangio rated this recipe

    5 stars

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  • Binder photo LittlePollyFlinders

    20 March 2012

    LittlePollyFlinders commented on this recipe

    Thanks Nehal. I'll definitely try this, adding the chillies as you suggest.

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  • Binder photo GILLY

    20 April 2012

    GILLY commented on this recipe

    I like the sound of this and will be making it for my in-laws very soon. Thanks for the tips about the tamarind.

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  • Binder photo Figaro

    22 April 2012

    Figaro rated and commented on this recipe

    3 stars

    I tried to half this recipe (giving quantities for 10 wasn't very helpful) and substituted a bit of tomato purée for half a tin of tomatoes and the other half of a tin of cocounut milk instead of the coconut cream. The result: chicken cooked in Heinz tomato soup. It was still tasty though, but tasted too much of tomato and too little of coconut. I have seen a similar recipe to this which omits the tomatoes entirely.

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  • Binder photo wendy

    24 April 2012

    wendy rated and commented on this recipe

    5 stars

    Absolutely delicious - i made the full amount and the extra seems to freeze well. i used chicken breast and added green chillies as it did need the extra "kick". i also substituted jaggery (palm sugar) for the golden muscovado sugar, as this is what i had available.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

plus marinating
Freezable

Ingredients

  • 20 skinless, boneless chicken thighs
  • juice 3 limes
  • 2 tsp coarsely ground black pepper
  • 2 tsp turmeric
  • 6 tbsp vegetable oil , for frying
  • 3 tbsp tamarind pulp
  • 400ml coconut milk
  • 1 x 160ml can coconut cream
  • 2 tbsp coriander , chopped

FOR THE SAUCE

  • 4-6 tbsp vegetable oil
  • 3 tsp mustard seeds
  • 3 tbsp fresh or dried curry leaves
  • 4 onions , finely diced
  • 8 garlic cloves , crushed
  • 75g ginger , finely shredded
  • 1 tbsp paprika
  • 3 x 400g cans chopped tomatoes
  • 450ml chicken stock
  • 2 tbsp golden muscovado sugar
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PER SERVING

466 kcalories, protein 40g, carbohydrate 24g, fat 24 g, saturated fat 8g, fibre 2g, sugar 20g, salt 1.1 g

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