• 2servings
  • 45minutes
  • 528calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, C, P
MineralsFluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. oil , for frying

  2. 1 onion , sliced

  3. 4 skinless boneless chicken thighs

  4. 1 x 165ml tin coconut milk

  5. 2 whole green chillies , slit but not halved

  6. 1-2 tbsp tamarind puree

  7. basmati rice , to serve

  8. chapatis or naans, to serve

  9. 1 tsp cumin seeds , toasted and ground

  10. 2 tsp coriander seeds , toasted and ground

  11. 2 garlic cloves , finely grated

  12. chunk ginger , finely grated

  13. 2 dried red chillies , crushed (or 1/2 tsp chilli flakes)

  14. 2 tsp turmeric

Instructions Jump to Ingredients ↑

  1. Heat 2 tbsp oil in a pan then add the onion and a pinch of salt and fry until softened. Add all the spice paste ingredients and cook for a few minutes until you start to smell all the spices. Add the chicken and cook until it starts to colour. Stir in the coconut milk and add the chillies. Cover and simmer for 20 minutes.

  2. Add a tbsp of the tamarind and taste - it should be hot and a little sour. Add a little more tamarind if you think it needs it. Serve with rice and bread.


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