Coconut and Tamarind Chicken Curry

Sharing one of my favorite Indian coconut and tamarind chicken curry recipes today that is packed with powerful health benefits including anti-inflammatory properties, thanks to its star ingredients, ginger, garlic, turmeric, and onions. What I love about curry dishes is that they are so easy to prepare and satisfying. This coconut chicken curry takes less than 15 minutes to prep and about 15-20 minutes to cook, making it the perfect weeknight dish. I love pairing curry dishes with basmati rice and a heaping side of turmeric roasted cauliflower, which is a cruciferous anti-inflammatory veggie. 

Serves 2-4

Ingredients:
2 tablespoons of coconut oil (or ghee)
1 cinnamon stick, broken into two
1 large onion, sliced
4 cloves of garlic, crushed
10 fresh curry leaves (not essential)
1 3/4- inch piece of ginger, peeled and grated
1 fresh red chili (or dried), chopped
1/2 teaspoon ground turmeric
1 inch fresh slice, peeled and grated (optional)
1 1/2 teaspoons ground coriander
1 teaspoon cane sugar (or coconut sugar)
1 teaspoon salt
1 3/4 pounds skinless, boneless chicken thighs, chopped into 1-inch cubes
1 teaspoon tamarind paste (can omit if you don’t have)
1 1/2 cups coconut milk

Instructions:

Add the oil into a wide-bottomed pan, this one is my favorite. 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 8-10 minutes, until softer and browning at the edges. 

Next put the garlic and ginger into the pan and stir-fry for a few more minutes. Add the red chili, turmeric, coriander, sugar, salt, and tamarind, stirring well. Then add the chicken pieces into the pan. 

Sear the chicken on all sides, stir, and pour in the coconut milk. Pop the lid on the pan and cook for 15-20 minutes. The curry should have a lovely golden color. Take out the cinnamon stick, pair with some steaming basmati rice, and a side of veggies.

*Recipe inspired by cookbook: Made in India by Meera Sodha