Coconut & tamarind chicken curry

Name: Coconut & tamarind chicken curry
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Indian, Asian
Ingredients: 20 skinless, boneless chicken thighs; 3 juice limes; 2 teaspoons coarsely ground black pepper; 2 teaspoons turmeric; 6 Tbsps vegetable oil, for frying; 3 Tbsps tamarind pulp; 400 milliliters coconut milk; 1 x 160ml can coconut cream; 2 Tbsps coriander, chopped; 4 Tbsps vegetable oil; 3 teaspoons mustard seed; 3 Tbsps fresh or dried curry leaf; 4 onions, finely diced; 8 garlic cloves, crushed; 75 grams ginger, finely shredded; 1 Tbsp paprika; 3 x 400g cans chopped tomatoes; 450 milliliters chicken stock; 2 Tbsps golden muscovado sugar

Coconut & tamarind chicken curry could be just the gluten free and dairy free recipe you've been looking for. This recipe covers 28% of your daily requirements of vitamins and minerals. This main course has 485 calories, 47g of protein, and 25g of fat per serving. This recipe serves 10. If you have ml can coconut cream, juice of lime, chicken stock, and a few other ingredients on hand, you can make it. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Tamarind Fish Curry, Fish Curry with Tamarind, and Tomato & tamarind fish curry.

Instructions

Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (Its best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.

Ingredients you will need

Lime Juice

Turmeric

Whole Chicken

Pepper

Equipment you will use

Mixing Bowl

Make the sauce.

Ingredients you will need

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.

Ingredients you will need

Mustard Seeds

Curry Leaves

Tomato

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Paprika

Garlic

Ginger

Onion

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.

Ingredients you will need

Curry Leaves

Tomato

Sauce

Stock

Sugar

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Meanwhile, fry the chicken.

Ingredients you will need

Whole Chicken

Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato Sauce

Water

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Sauce

Cooking Oil

Equipment you will use

Aluminum Foil

Oven

Take the chicken pieces out of the tin and transfer to a serving dish.

Ingredients you will need

Chicken Pieces

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.

Ingredients you will need

Coconut Cream

Tamarind Pulp

Coconut Milk

Coriander

Tamarind

Whole Chicken

Sauce

Sugar

Equipment you will use

Ladle

Frying Pan

Equipment

Ingredients

Servings:

skinless, boneless chicken thighs 3

juice limes 2teaspoons

coarsely ground black pepper 2teaspoons

turmeric 6Tbsps

vegetable oil, for frying 3Tbsps

tamarind pulp 400milliliters

coconut milk 1

x 160ml can coconut cream 2Tbsps

coriander, chopped 4Tbsps

vegetable oil 3teaspoons

mustard seed 3Tbsps

fresh or dried curry leaf 4

onions, finely diced 8

garlic cloves, crushed 75grams

ginger, finely shredded 1Tbsp

paprika 3

x 400g cans chopped tomatoes 450milliliters

chicken stock 2Tbsps

golden muscovado sugar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Nigl Freiheit Gruner Veltliner. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 18 dollars per bottle.