Creamy Tamarind Chicken Curry (Instant Pot & Stovetop)


tamarind chicken curry

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!

tamarind chicken curry

If you love my butter chicken recipe, you’ll love this tamarind chicken curry too πŸ™‚

Serve this with basmati rice, jeera rice or matar pulao.

tamarind chicken curry
tamarind chicken curry

Creamy Tamarind Chicken Curry

tamarind chicken curry

Creamy Tamarind Chicken Curry

5 from 10 reviews
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Cuisine Indian



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!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Maneesha says

    5 stars
    What a great recipe, Ashley! I made this over the weekend, and it was such a nice tangy chicken curry! Very different from anything I have made before! Thank you for all your innovative recipes!

  2. Katie says

    I made this last night without the chili powder in a pressure cooker. The whole family really liked it. I didn’t add any honey. It was plenty sweet. I served it with the cabbage thoran and some white rice (we aren’t paleo). I sauteed the onions, added the garlic and ginger, then the spices, then the chicken, added the tomato sauce and coconut milk and closed the lid and cooked it at high pressure for 10 minutes and did a quick release. It turned out great. My only question is did you mean 1 teaspoon of coriander powder? I just did a teaspoon because a tablespoon seemed like too much and I thought it was great. I didn’t have any fennel powder so I just ground up some fennel seeds I had. Thanks for another great recipe! Now I need more uses for the tamarind paste I have…hint hint πŸ™‚

  3. Orsi says

    Ashley, this is amazing (just like any other recipe of yours), the definition of creaminess! Hard to stop eating it tasty!
    Thank you for the recipe!

  4. Melissa says

    5 stars
    Fantastic, made it for supper using less chili (for husband’s sake) and white instead of black pepper. He likes it, I love it.

  5. Lisa says

    5 stars
    Made the Tamarind Chicken last weekend and it is by far, my FAVE chicken dish I’ve made of yours yet! I thought nothing would trump the butter chicken, but I must say, I enjoyed this the most and I’m not even a big chicken fan! The flavors are AMAZING. I am making it again for friends tomorrow night.

    Quick Question for you Ashley…Do you think this would freeze well IF there are any leftovers? Thanks!

    • My Heart Beets says

      Lisa, that’s awesome! I am so glad to hear that! I’m sure that freezing the leftovers will be just fine. Let me know what your friends think of it if you get a chance πŸ™‚

  6. Cara says

    This is soooo amazing!! My first attempt at Indian food..I made the naan to go with it and put over rice. Such a different kind of spicy that’s savory but doesn’t burn your mouth off πŸ™‚ thanks, love it.

instant pot pour and cook chicken biryani

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