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Coconut Tamarind Chicken Curry Recipe

Name: Coconut Tamarind Chicken Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 teaspoon cumin seeds; 2 teaspoons Coriander Seeds; 1 teaspoon Fenugreek Seeds (optional); 1.5 teaspoons Whole Black Peppercorns; 1 pound Boneless Skinless Chicken Thighs (cut into 2-3 pieces each); 1.5 cups onions, chopped; 1 cup Full-Fat Coconut Milk ((canned coconut milk)); 1/4 cup Water; 1 tablespoon Minced Garlic; 1 tablespoon Minced Ginger; 1 teaspoon Tamarind Paste; 1 teaspoon Kosher Salt; 1 teaspoon tumeric; 1/4-1 Cayenne Pepper; 1/2 cup Full-Fat Coconut Milk; 1/4 cup chopped cilantro

TwoSleevers

This Keto Indian Chicken Curry recipe includes the common and classic South Indian combination of coconut and tamarind that will leave you wanting more!

Ingredients

1 teaspoon cumin seeds

2 teaspoons Coriander Seeds

1 teaspoon Fenugreek Seeds (optional)

1.5 teaspoons Whole Black Peppercorns

1 pound Boneless Skinless Chicken Thighs (cut into 2-3 pieces each)

1.5 cups onions, chopped

1 cup Full-Fat Coconut Milk ((canned coconut milk))

1/4 cup Water

1 tablespoon Minced Garlic

1 tablespoon Minced Ginger

1 teaspoon Tamarind Paste

1 teaspoon Kosher Salt

1 teaspoon tumeric

1/4-1 Cayenne Pepper

1/2 cup Full-Fat Coconut Milk

1/4 cup chopped cilantro

Method

Make the spice mix: grind together cumin, coriander, fenugreek, and peppercorns and set this spice mix aside.

Make the curry: Place chicken, onions, ginger, garlic, tamarind paste, 1 cup coconut milk, salt, turmeric, cayenne, and water into the inner liner of your Instant Pot or Pressure Cooker.

Add the spice mix and stir well.

Cook for 6 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.

Add in the coconut milk and stir well.

Garnish with cilantro and serve with rice or naan.

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