Tamarind Chicken Curry

Viji.Chettiar's picture

Apr. 15, 2013

A mouth watering South Indian curry which goes well with steamed rice and rice vermicelli and best eaten hot at any time of the day.


Chicken 250 Gram , chop (Medium pieces)
Tamarind paste 1/2 Cup (8 tbs)
Honey 1 Tablespoon
Red chili powder 2 Tablespoon
Coriander leaves 1/2 Cup (8 tbs)
Curry leaves 1/4 Cup (4 tbs)
Red onion slices 1 Cup (16 tbs)
Red chili pepper 2 Medium , chopped finely
Water 1/2 Cup (8 tbs)
Chicken bouillon cube 1 Medium , crumbled
Green bell peppers 1/4 Cup (4 tbs) , strips
Salt To Taste
Oil 3 Tablespoon



1)In a large bowl place chicken pieces with the bones and wash well and set aside.

2)Chop the onions into slices and set them aside as well.


3)In a large wok or sauce pan heat the oil on a medium high flame, lower and add the sliced onions, fry till it turns golden brown.

4)To the saucepan now add the curry leaves and let it fry.

5)The chicken pieces go in next and stir this around till the chicken has a light golden fry.

6)Add the honey and tamarind paste to coat. If the curry gets too dry make sure to sprinkle some water.

7)Season the curry with red chili powder, red chili pepper, salt and the chicken bouillon crumbled into a powder and mix well and let this simmer for 15 minutes.

8)Toss in the green bell peppers into the sauce pan and let it cook for 5 minutes. Turn off and garnish with coriander leaves.


9)Best served with rice or plain vermicelli or with phulkas.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 554Calories from Fat 350

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 801 mg33.38%

Total Carbohydrates 21 g7%

Dietary Fiber 6 g24%

Sugars 10 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet