Coconut and tamarind chicken curry (Nariyal anna ambli waru murghi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 96) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lu1950s on January 11, 2025

    We love this and I’ve made it multiple times. I don’t include the curry leaves. I’ve always used boneless chicken thighs but I’ll use chicken breasts next time. I usually double the recipe since it’s so good reheated for lunch. Like others, I stir in a bunch of baby spinach at the end.

  • cook_fresco on February 16, 2024

    Cooked back in 2020 and marked 'Excellent', made again yesterday and can only agree! As written but used 1kg chicken breast, sliced, and used a hand blender to carefully blitz the sauce a bit once cooked. Served with spicy air fried cauliflower and rice. The tamarind adds an extra dimension but isn't needed.

  • Astrid5555 on February 18, 2022

    This was a quick, mild and delicous curry the whole family enjoyed. As per celesteprevost’s suggestion I added some baby spinach before serving and I am glad I did.

  • celesteprevost on February 13, 2022

    Very tasty. Great with an addition of greens; chard, spinach, kale, etc

  • lauraprooks on May 14, 2021

    A milder curry, but I didn't find it bland. It was very easy and quick to put together and everyone loved it. I didn't have curry leaves and added a dash of curry powder instead. I used chicken breasts and the meat was lovely and tender.

  • Melanie on June 22, 2020

    This was a tasty, mild curry that we all enjoyed. I used chicken breast, and served with rice, other curries and snow peas.

  • Rutabaga on December 04, 2019

    This curry is very mild in flavor, but we didn't find it bland. Since I didn't have curry leaves, I added a little Madras curry powder. It's rich and creamy, and the tamarind flavor was subtle, so I may add more in the future. As is, my eight-year-old ate it right up, and he's not usually a curry fan (unfortunately, the three-year-old still turned it down). Still, I'd say that overall this is a very kid-friendly curry, and pairs well with any number of Indian side dishes or relishes, especially something a little more astringent or spicy.

  • purrviciouz on November 06, 2019

    We didn't find this bland. It wasn't heavily spiced but more creamy and comforting. I served this with steamed basmati rice and the pomegranate and mint raita. The chicken was tender even as leftovers. This was a good curry for a weeknight meal.

  • hirsheys on April 11, 2018

    Unlike the other reviewers, I did not find this bland - I actually think the taste of the curry leaves was too much for me, so I'll decrease them in the future. (Maybe mine are bigger than the ones she is calling for.) This is a good pantry-style dish, even though I had to use chicken breast instead of chicken thigh. As with the other curry in this book, I found that I don't like the sliced onions in this, so I think I will chop them in the future and I may also explore adding a vegetable or two to the dish. This was definitely a solid recipe, though, especially for ingredients I almost always have lying around.

  • Mtetpon on October 21, 2017

    This was too bland for my family's taste. I have to agree with the other comments that an increase in ginger, chilies, tamarind might help it. Overall easy meal to make but was disappointed in flavor.

  • clcorbi on April 15, 2017

    Oh, my goodness. I think I've found a new favorite curry from this book. This was so delicious! Unlike the below comments, I found the flavor to be perfect here, and I think it has something to do with the fact that my aromatics caramelized for a long time while I sliced up the chicken. So next time I'd let them do the same thing. I also simmered the whole curry mixture for a bit longer than 15 minutes, and cracked the lid for a while to reduce the sauce a bit. The leftovers had an even better, more developed flavor. The only thing I may like a bit more of next time is the tamarind paste. Otherwise, I'm really obsessed with how good this was, and I'll definitely make it again.

  • Frogcake on February 03, 2017

    Like TrishaCP I found this curry to be a bit bland. Some improvement with more sugar, turmeric and salt; I think it needs more garlic, ginger and tamarind. Might double the latter next time.

  • TrishaCP on July 08, 2016

    This was just ok for me, though my husband liked it quite a bit. I just felt the flavors needed amplification- more garlic, ginger, chiles and tamarind. I would definitely play around with increasing those flavors were I to make this again.

  • FJT on March 30, 2016

    Very simple curry that comes together quickly. Lovely flavours - tastes like it took much longer to make than 30 minutes! This is my first recipe from this book and I'm definitely looking forward to making more.

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