I’m becoming more experimental now so I tried this dish that has tons of spices in it. Its protein is chicken but the dish is called Tamarind Coconut Curry.
While I personally enjoyed the taste, I think this dish isn’t for everyone. It’s kinda sour and stuff, you can feel that there are lots of spices and when you bite into it, some people might not find biting through the cumin seeds enjoyable. Anyhow, I’m still glad I tried cooking this dish. If you like Indian food or if you like lots of flavors mixed into the dish, you’ll like this Tamarind Coconut Curry.
Tamarind Coconut Curry
- 2 Tbsp vegetable oil
- 1 Piece onion minced
- 1 Piece cinnamon stick
- 12 Pieces curry leaves
- 1.5 Tsp minced ginger
- 1.5 Tsp minced garlic
- salt to taste
- 2 Tsp brown sugar
- 5 Pieces dried chilies chopped
- 1/2 Tsp turmeric powder
- 1/2 Tsp cinnamon powder
- 1/2 Tsp coriander powder
- 1 Tbsp coriander seeds pounded
- 700 Grams chicken thigh fillets sliced into small cubes
- 2 Tbsp tamarind paste
- 2 Cups coconut milk
- 100 Ml coconut cream
In a wok, heat oil over medium heat
Add onions, cinnamon stick and curry leaves. Saute until onions are translucent.
Add minced ginger and garlic. Mix and saute for another 2 minutes
Add salt, sugar, dried chilies, turmeric powder, cinnamon powder, coriander powder and coriander seeds. Combine ingredients and sauté for another minute.
Add chicken and mix with rest of ingredients. Cook for around 8-10 minutes.
Add tamarind paste, coconut milk & coconut cream. Cover wok and simmer for 20-30 minutes.
Add salt (if needed). Serve and enjoy!
Inspired by Ang Sarap.