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Chicken Curry V
Chicken Curry V
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious Malaysian chicken curry with creamy coconut milk, for the authentic taste use coconut milk instead of substitutes like yogurt or low-fat milk.
Ingredients:
  • 2 tablespoons olive oil
  • 1 (2 inch) piece cinnamon stick
  • 1 whole cardamom pod
  • 0.5 star anise pod
  • 3 whole cloves
  • 2 teaspoons chopped fresh curry leaves
  • 1 tablespoon chopped shallots
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root, chopped
  • 4 tablespoons curry paste
  • 0.5 cup thick coconut milk
  • 2 cups water
  • 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 2 tablespoons tamarind juice
  • salt to taste
Instructions:
  • In a deep skillet, warm oil over medium heat. Sear cinnamon, cardamom, anise, cloves, and curry leaves for 2-3 minutes. Add shallots, garlic, and ginger; saute until aromatic. Mix in curry paste and cook for 5 minutes, stirring frequently.
  • Simmer coconut milk and water for 3 to 4 minutes, then add chicken, tamarind juice, and salt. Continue simmering for 20 minutes, stirring occasionally.

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