Sri Lankan · intermediate
Sri Lankan Tamarind Pandan Braised Chicken Thighs
Juicy chicken thighs slow-braised in a rich coconut milk gravy infused with dark roasted curry powder and fragrant pandan.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a deep heavy pan over medium heat.
- 02
Add chopped red onion, minced garlic, green chilies, and pandan leaves, sautéing for 4 minutes until soft.
- 03
Add chicken thigh pieces and cook for 5 minutes until browned slightly on all sides.
- 04
Stir in dark roasted curry powder and 1 teaspoon of salt, tossing to coat meat evenly.
- 05
Pour in coconut milk and tamarind paste, stirring well to combine and scrape up any spices on the bottom of the pan.
- 06
Cover pan, drop heat to low, and simmer gently for 18 to 20 minutes until chicken is tender.
- 07
Uncover and cook for 3 extra minutes to thicken gravy into a rich consistency before serving.
A LITTLE KITCHEN KNOW-HOW
Low-Simmer Braising
Cooking proteins gently in spiced coconut liquid under cover to melt connective tissues and absorb aromatics.
Notes from the kitchen
- Dark roasted curry powder gives the sauce its signature deep color and smoky aroma.
- Pandan leaf imparts a distinct nutty, sweet herbal aroma to braised gravies.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
