Tamarind Chicken Stir-Fry
A quick and tangy chicken stir-fry with onions and a glossy tamarind sauce, finished with fresh curry leaves for an aromatic kick. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 3
- Calories
- 320
- Protein
- 32g
Ingredients
- 1 lb chicken breast
- 1 medium onion
- 2 tbsp tamarind paste
- ¼ cup curry leaves
- 2 tbsp vegetable oil
- ½ tsp salt
Instructions
- 1
Slice the 1 lb chicken breast into thin strips and the 1 medium onion into thin slices. Set aside.
- 2
Heat the 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add the chicken strips in a single layer and cook without stirring for 2-3 minutes until browned on one side.
- 3
Add the sliced onion and 0.25 cup curry leaves to the skillet. Stir-fry for 3-4 minutes until the onion is soft and the chicken is cooked through, showing no pink inside.
- 4
Stir in the 2 tbsp tamarind paste and 0.5 tsp salt. Cook for 1-2 minutes, tossing to coat everything evenly, until the sauce is glossy and clings to the chicken.
- 5
Serve hot with rice or flatbread.
Tools you’ll need
- large skillet
- knife
- cutting board
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
