Coconut & Tamarind Chicken Curry with Fresh Turmeric

Wed, 4 March 2026

Coconut & Tamarind Chicken Curry with Fresh Turmeric

Serves 4

Ingredients

• 4 chicken fillets (110g each – 440g total), sliced into thick strips
• 15ml olive oil
• 100g onion, finely sliced
• 12g fresh ginger, grated
• 10g garlic (3 cloves), minced
• 8g fresh turmeric, finely grated
• 1 red chilli (8–10g), sliced
• 8g curry powder (1½ tsp)
• 350ml full-fat coconut milk
• 100ml chicken stock
• 20ml tamarind paste
• 8ml light soy sauce
• 4g sea salt (to taste)
• 15ml fresh lime juice
• 15g fresh coriander, chopped

To serve

• Cooked jasmine rice

Method

1. Heat olive oil in a wide pan over medium heat. Add onion and cook for 4–5 minutes until soft.

2. Add garlic, ginger, fresh turmeric and chilli. Cook for 1–2 minutes until fragrant.

3. Stir in curry powder and cook for 1 minute.

4. Add sliced chicken fillets and coat well. Cook for 2–3 minutes until lightly sealed.

5. Pour in coconut milk and chicken stock. Stir in tamarind paste, soy sauce and salt.

6. Simmer gently for 10–12 minutes until chicken is cooked through and sauce thickens slightly. Do not boil rapidly.

7. Finish with lime juice. Taste and adjust seasoning if needed.

8. Scatter with fresh coriander and serve with warm cooked jasmine rice.