Chicken, tamarind and coconut curry

Preparation info
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By Christine Manfield

Published 1999

  • About

A rich, hot-and-sour curry that is best made the day before it is needed, so that the flavours develop fully, and then reheated gently when you are ready to eat. Use chicken meat that is still on the bone as opposed to breast meat, which tends to dry out too quickly.


  • 2 tablespoons ghee
  • 1 brown onion, diced
  • 3 large cloves


  1. Melt ghee in a wide, heavy-based pan and fry onion, garlic and ginger over moderate heat until fragrant.
  2. Stir in curry paste, chilli jam and curry leaves and fry for a minute for flavours to amalgamate. Add tomato, tamarind liquid and coconut milk and bring to a boil. Simmer for 5 minutes.
  3. Chop potatoes and add to pan with chicken legs, then simmer ge