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Chicken with Asian greens & a curry sauce


  • To make the tamarind water, combine the tamarind paste and warm water. Set aside for 10-15 mins. Then push through a fine sieve. 
  • Gently lift up the skin of the chicken breasts. Then smear with a little curry paste and pat the skin back on.
  • Heat a little oil in a large heavy-bottomed pan and cook the chicken for 2-3 mins on both sides, skin side down first. Remove from the pan and set aside.
  • Add the coconut cream and 50 ml fresh oil to the pan and cook until it splits, continually stirring. Then add 2 heaped tbsp green curry paste and gently cook for a few minutes, continually stirring.
  • Mix in the fish sauce with 1 tbsp tamarind water and the palm sugar and briefly cook until the sugar has dissolved. Then add the coconut milk and gently bring to the boil.
  • Return the chicken to the pan in one layer, turn the heat right down and simmer for about 8-10 mins, basting now and again and turning once or twice, adding a little more coconut milk or stock if needed. Taste the sauce for seasoning. 
  • When the chicken is almost ready, blanch the vegies in boiling water and then drain well.
  • To serve, mound the vegies in individual flat soup bowls, top with the chicken and a decent amount of sauce, and garnish with spring onion.


  • 2 tbsp tamarind paste
  • 1 cup warm water
  • vegetable oil
  • 4 chicken breasts, skin on
  • green curry paste
  • 300 ml coconut cream
  • 2 tbsp Asian fish sauce
  • 1 tbsp shaved palm (or soft brown) sugar
  • 500 ml coconut milk
  • chicken stock
  • a mixture of Asian greens, prepared
  • 3 spring (green) onions, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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