Tamarind Chicken Curry
Tamarind Chicken Curry
Get this quick and easy tamarind chicken curry recipe by Chef Wan from Best Wan!.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 4 tablespoons / 2 fl oz Cooking oil
  • 8 pieces of Chicken, each about 7.5 x 5 cm (3 x 2) inch
  • 500 millilitres / 16 fl oz / 2 cups Coconut cream (santan pekat)
  • 4 tablespoons / 2 fl oz Tamarind juice (assam juice) - mix tamarind pulp with hot water, strain
  • 1 Lemongrass (serai), bruised
  • 500 grams / 1 pounded Pineapple - peeled, cored and cut into small chunks
  • 2 handfuls of Laksa leaves or Vietnamese mint (daun kesum)
  • Salt to taste
  • Sugar to taste
  • Spice Paste (to be finely grounded):
  • 10 Shallots (red onion), peeled
  • 4 Garlic cloves, peeled
  • 2 Lemongrass (serai), sliced
  • 2 cm / 1 inch Turmeric (kunyit), knobbed, peeled
  • 2 cm / 1 inch Ginger, peeled and sliced
  • 4 Kaffir lime leaves (makrut, daun limau purut), central stems removed
  • 2 teaspoons roasted Shrimp paste (belacan)
  • 5 tablespoons / 2½ fl oz, ready-made Chilli paste (cili boh)
  • Handful Laksa leaves or Vietnamese Mint (Daun Kesum)
  • 1 tablespoon / ½ oz Coriander powder (serbuk ketumbar)
  • 1 cup Water
Method
  1. Heat oil in a deep pan or pot. Sauté the blended Spice Paste over medium heat for 15 minutes, or until fragrant and oil starts surfacing
  2. Add in chicken and pineapple and render for another few minutes
  3. Add in laksa leaves and lemongrass, and stir well. Cook and stir regularly for 5 minutes
  4. Add tamarind juice and coconut cream and kaffir lime leaves
  5. Add water to prevent the chicken pieces from sticking to the pan or pot, if necessary, and cook till tender
  6. Sugar and salt to taste. Serve

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