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Chicken tamarind and coconut milk curry

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 4 chicken maryland, cut into two(or 4 legs & 4 thigh fillets)

  3. 1 brown onion, sliced

  4. 3 large cloves garlic, crushed

  5. 4cm piece ginger, grated

  6. 5 tablespoons curry paste

  7. 3 teaspoons palm sugar or brown sugar

  8. 18 curry leaves

  9. 6 tomatoes, peeled, seeded and chopped

  10. 1 tablespoon tamarind paste

  11. 400 mls coconut milk

  12. 300g small kipfler potatoes, cut in half

  13. 50 mls fish sauce

  14. 30 mls lemon juice

  15. cup coriander leaves

Instructions Jump to Ingredients ↑

  1. Heat a wide heavy based pan over a medium/high heat. Add oil and fry off the chicken until browned in batches. Remove from pan and set aside. Reduce heat and add onion, garlic and ginger stirring until soft. Stir in curry paste, sugar and curry leaves, and fry for 2 minutes stirring continuously. Add tomato, tamarind and coconut milk, increase heat and simmer for 5 minutes.

  2. Return chicken to the pan and add the potatoes. Cover and simmer gently for 40 minutes or until chicken is tender and falling off the bone.

  3. Stir in fish sauce and lemon juice and season to taste. Stir through coriander leaves and serve with steamed rice.

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