Coconut and Tamarind Chicken Curry


This one comes from Made In India by Meera Sodha! This is a great cookbook and she is a great recipe maker.


2 Tablespoon canola oil
1 cinnamon stick, broken in two
10 fresh curry leaves (not essential, but lovely)
1 large onion, sliced
4 cloves of garlic, crushed
1 3/4 inch piece of ginger, peeled and grated
1 fresh red chili, finely chopped
1/2 teaspoon ground turmeric
1 1/2 teaspoon ground coriander
1 teaspoon sugar
1 teaspoon salt
1 3/4 pounds skinless, boneless chicken thighs, chopped into 1-inch cubes
1 teaspoon tamarind paste
1 1/2 cup coconut milk


Put the oil into a wide-bottomed, lidded frying pan on medium heat. Add the cinnamon stick and the curry leaves (if you’re using them), and allow them to infuse into the oil. Add the onions and fry, stirring occasionally, for 8 to 10 minutes, until softer and browning at the edge.

Next, put the garlic and ginger into the pan and stir-fry for a couple more minutes. Add the red chili turmeric, coriander, sugar, and salt, stir well, then put the chicken pieces into the pan.

Sear the chicken on all sides, add the tamarind paste, stir, and pour in the coconut milk. Pop the lid on the pan and cook for 15-20 minutes. The curry should be a lovely golden color. Eat it quickly with some steaming basmati rice, and don’t forget to take out the cinnamon sticks.