Mrs. Jackson Cooks

Life through food

Tamarind and lime chicken curry

on May 8, 2012

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As you know, I love tamarind. So when I found this recipe for tamarind and lime curry, I had to try it. There was a distinct lack of chilli in it though, so I added some quite generously! And it was absolutely delicious – let the sauce simmer and thicken for quite a while – it’s just delicious and perfect for dipping naan bread in. Plus the longer you cook the chicken the more it just falls off the bone. It’s still very doable as a midweek meal though – I think it would take 40-45 minutes.

This curry doesn’t have much vege (and you know how I love to have vege in everything) so we had a potato and aubergine takari side dish, which was also very delicious and I’ll blog about in a later post. It went with the curry very well. We didn’t bother with rice, we just had some naan with it (which we didn’t really eat much of either – the potatoes being filling enough).

The original recipe is here

I did vary it somewhat. I didn’t bother to bake it, I just did it all on the hob and bunged the chicken in the sauce to cook. I also didn’t bother with coconut cream – and it really didn’t need it. And I used low fat coconut milk to reduce the calories.

It’s actually a pretty healthy option – the original recipe is 466 calories a serving, without the cream and with reduced fat coconut milk – it’s going to be less – perhaps nearer to 400 calories. With the takari and naan – you’re looking at 6-700 calories max.

You could also replace the chicken with a firm white fish for a fish curry version, or add veges to keep it vegetarian and vegan friendly – or for a lower fat option.

Tamarind and lime chicken curry

Serves 3-4

  • 6-8 skinned chicken leg pieces (thighs and drumsticks) on the bone
  • Juice and zest of 2 limes
  • 2 small green chillis, finely chopped
  • salt & pepper
  • 2 tbsp oil (I used peanut, but sunflower, vegetable etc is also good – not olive or sesame)
  • 1.5 tsp mustard seeds
  • small handful of curry leaves
  • 2 medium onions, finely chopped
  • 3 garlic cloves, crushed
  • small piece of ginger, peeled and grated
  • 2 tsp paprika
  • 2 tsp chilli powder
  • 1 can tomatoes plus 200ml passata or 2 cans tomatoes and 1 tbsp tomato puree
  • 1 can reduced fat coconut milk
  • 200 ml chicken stock
  • 1 tbsp brown sugar
  • 2 tbsp tamarind pulp
  • 1 tbsp chopped fresh coriander
  • 2 large green chillis, sliced
  1. Put the chicken in a dish enough for it to spread out. Add the lime juice and zest, small green chillis, salt & pepper. Mix well to coat and set aside until needed.
  2. Heat 1 tbsp oil in a large saucepan or flameproof casserole dish (that has a lid). Add the mustard seeds & curry leaves until they start to pop. Then reduce the heat, add the onions and cover. Allow to cook slowly for about 10 minutes, until softened and browned, stirring occasionally.
  3. Whilst the onions are browning, heat the remaining oil in a frying pan. Remove the chicken from the marinade and fry on either side until browned. You may need to do this in batches. Set aside.
  4. Add the garlic and ginger to the onions and turn up the heat again. Cook for about 30 seconds before adding the paprika and chilli powder. Stir well.
  5. Then add the tomatoes and passata or puree, chicken stock and sugar and place the chicken in the pot, covering them with the liquid. Cook on a low heat, covered for about 10-15 minutes.
  6. Then remove the lid and turn up the heat, until the sauce is thickened and reduced.
  7. Then stir through the coconut milk and tamarind. Simmer for a further 5 minutes or until the sauce is a nice deep red in colour and thick.
  8. Add the coriander and chilli slices, stir again and serve immediately with naan or rice.
  9. Enjoy the delicious tart and sweet flavours 🙂

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