This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yogurt or low-fat milk, but the taste won't be the same.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
491 Calories
Recipe Instructions
Step 1
Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
Step 2
Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.
Ingredients
2 cups water
salt to taste
2 tablespoons olive oil
3 whole cloves
4 cloves garlic, chopped
1 (2 inch) piece cinnamon stick
1 tablespoon chopped shallots
1 whole cardamom pod
2 teaspoons chopped fresh curry leaves
1 slice fresh ginger root, chopped
4 tablespoons curry paste
3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces