Authentic Chicken Curry Recipe- Coconut Milk & Tamarind Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Coconut Milk & Tamarind Flavors

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This isn’t just any chicken curry, though. This is the kind my grandmother used to make – a beautiful blend of coconut milk, tangy tamarind, and aromatic spices. It’s a little bit of effort, but trust me, the flavour is SO worth it. I first made this on my own when I was craving a taste of home, and it instantly transported me back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This chicken curry is a flavour explosion! The coconut milk creates a creamy, rich base, while the tamarind adds a lovely tanginess that cuts through the richness. The spice blend is warm and fragrant, and it’s a dish that truly satisfies. It’s perfect for a cozy weeknight dinner or a special occasion. Plus, it’s a great way to impress your friends and family with your Indian cooking skills!

Ingredients

Here’s what you’ll need to make this delicious chicken curry:

• 1 kg chicken
• 2 onions
• 1 sprig curry leaves
• ¼ tsp turmeric powder
• 1 tbsp tamarind paste
• ¼ cup thick coconut milk
• 3 tbsp oil
• 2 tbsp ghee
• 1 onion (for the masala paste)
• 4 cloves garlic
• ½ cup fresh grated coconut
• 7-8 dry red chilies
• 1 tsp black peppercorns
• ¾ tsp cumin seeds
• 1 ½ tbsp coriander seeds
• ¼ tsp methi seeds
• 3 cloves
• 1″ piece cinnamon

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chicken Quality & Cuts: I prefer using bone-in, skin-on chicken pieces (thighs and drumsticks are fantastic) for maximum flavour. But boneless, skinless chicken breast works too, just adjust the cooking time accordingly.

Spice Blend Breakdown – Regional Variations: The spices here are pretty standard for a South Indian-style curry. You’ll notice some overlap with other regional variations, but the methi seeds and tamarind really give this one its unique character. Feel free to adjust the chili count to your spice preference!

Coconut Milk – Types & Substitutions: I recommend using thick coconut milk for a richer curry. You can find this in most Asian grocery stores. If you can’t find it, you can use canned coconut milk, but you might want to reduce the amount of water slightly. For a dairy-free option, cashew cream can work in a pinch, but it won’t have the same flavour.

Tamarind Paste – Sourness & Alternatives: Tamarind paste provides a wonderful sourness that balances the richness of the coconut milk. If you don’t have tamarind paste, you can use lime juice (about 2 tbsp), but it won’t have the same depth of flavour.

Methi Seeds – Unique Flavor: Don’t skip the methi seeds! They add a slightly bitter, nutty flavour that’s so characteristic of South Indian cuisine. Dry roasting them really brings out their aroma.

Ghee vs. Oil – Impact on Taste: Ghee (clarified butter) adds a beautiful nutty flavour. While oil works, ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the chicken with turmeric powder and salt for about 15 minutes. This helps tenderize the chicken and infuse it with flavour.
2. Next, dry roast the methi seeds in a pan over low heat for about 4 minutes. Be careful not to burn them! Add the remaining whole spices (red chilies, peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon) and roast for another 4-5 minutes, until fragrant. Set aside to cool.
3. Now, in a pan with ghee, sauté sliced onions, garlic, and grated coconut for about 5 minutes, until the onions are softened and golden brown. Let this cool completely, then grind it into a smooth paste with the roasted spices. A little water helps with grinding.
4. Heat oil in a large pot or Dutch oven. Sauté chopped onions until they’re nicely browned. Add the marinated chicken and cook for about 10 minutes, until it’s lightly browned.
5. Stir in the ground masala paste, curry leaves, and salt. Cook for another 8-10 minutes, stirring frequently, until the chicken is coated in the masala and the aroma fills your kitchen.
6. Add 3 cups of water and tamarind paste. Bring to a simmer, then reduce the heat and cook until the chicken is tender – about 20-25 minutes.
7. Finally, stir in the coconut milk and simmer for another 5 minutes. Don’t boil after adding the coconut milk, or it might split.
8. Optional: For a beautiful garnish, fry some sliced onions and curry leaves in ghee until crispy and golden brown. Sprinkle over the curry before serving.

Expert Tips

Here are a few tips to help you make the perfect chicken curry:

Achieving the Right Consistency: If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to reduce the sauce.

Balancing Spice Levels: Start with fewer chilies and add more to taste. Remember, you can always add spice, but it’s hard to take it away!

Marination Time & Tenderness: While 15 minutes is good, marinating the chicken for longer (up to overnight) will make it even more tender and flavorful.

Roasting Spices for Maximum Flavor: Don’t skip the spice roasting step! It really brings out the aroma and flavour of the spices.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chicken Curry (Jackfruit/Vegetable Substitute): Swap the chicken for jackfruit or a mix of your favourite vegetables (potatoes, cauliflower, peas).

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your tamarind paste doesn’t contain any hidden gluten.

Spice Level Adjustments (Mild, Medium, Hot): Adjust the number of red chilies to control the heat. For a milder curry, remove the seeds from the chilies.

Festival Adaptations (Onam, Diwali): This curry is often served during festivals like Onam and Diwali. You can add a touch of jaggery (gur) for a slightly sweet flavour during festive occasions.

Coastal Variation (Using Kokum): In some coastal regions, kokum is used instead of tamarind for a slightly different tang.

Serving Suggestions

This chicken curry is delicious with:

• Rice Varieties (Basmati, Matta): Fluffy basmati rice or Kerala Matta rice are perfect for soaking up the flavourful sauce.
• Indian Breads (Neer Dosa, Roti, Paratha): Neer dosa (thin rice crepes) are a classic accompaniment. Roti or paratha also work beautifully.
• Side Dishes (Raita, Salad): A cooling raita (yogurt dip) and a simple salad help balance the richness of the curry.

Storage Instructions

Refrigerating Leftovers: Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Freezing for Later: This curry freezes really well! Store it in a freezer-safe container for up to 2 months.

Reheating Instructions: Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What cut of chicken is best for this curry? Bone-in, skin-on chicken thighs and drumsticks are my favourite for flavour, but boneless, skinless chicken breast works too.

Can I make this curry ahead of time? Absolutely! The flavours actually develop even more overnight.

How can I adjust the sourness of the curry? Add more or less tamarind paste to taste. A squeeze of lime juice can also help.

What is the purpose of dry roasting the spices? Dry roasting brings out the aroma and flavour of the spices, making the curry more fragrant and complex.

Can I use store-bought curry paste instead of making my own? While you can, the flavour won’t be the same. Making your own paste allows you to control the ingredients and customize the spice level.

What is the best way to grind the spice paste for a smooth texture? A high-powered blender or food processor works best. Add a little water if needed to help it blend.

How do I know when the chicken is fully cooked? The chicken is cooked when it’s no longer pink inside and the juices run clear.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!