This tamarind chicken curry is spicy, sweet, and tangy! You can make this simple recipe in an instant pot or in a slow cooker – your choice!
If you love my butter chicken recipe, you’ll love this tamarind chicken curry too 🙂
Serve this with basmati rice, jeera rice or matar pulao.
Ingredients
- 1 pound skinless and boneless chicken thighs cut into cubes
- 1 onion diced
- 3 garlic cloves minced
- 1- inch ginger minced
- 2 Thai bird chilies or 1 serrano pepper minced
- 1 sprig curry leaves approx 10-15 leaves
- 1 15 ounce can tomato sauce
- 2 ½ teaspoons sugar optional
- 1 tablespoon coriander powder
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon paprika or Kashmiri chili powder
- 1 teaspoon salt adjust to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fennel powder
- 2 teaspoons tamarind paste
- 1 15 ounce can full-fat coconut milk
- Cilantro garnish
Instructions
Instant Pot Directions:
- Add all of the ingredients to the instant pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure (or wait 10 minutes, then release pressure).
- Cut or shred the chicken in the pot using kitchen shears or two forks.
- Garnish with cilantro and serve
Slow Cooker Directions:
- Put all ingredients in slow cooker except for the coconut milk.
- Cook on low for 4 hours or until chicken is done, then add coconut milk and cook on low for another hour.
- Garnish with cilantro and serve.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!
Jessica says
For vegetarians- i doubled recipe, used 2 cans tomato paste, 2 cans tomatoes, somw water and 1.5bags soy curls and some chickpeas
Kate says
Out of this world good. My Indian husband and Midwestern dad both love it. Super easy, too!
Ashley - My Heart Beets says
So happy to hear that! Thanks for letting me know how it turned out 🙂