Chicken Curry V

9
nora muhammad 3

"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."

Ingredients

45 m {{adjustedServings}} servings 491 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 67.2 g
  • 134%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews

9
  1. 13 Ratings

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This is the authentic way to make Malaysian chicken curry!

This was great & easy as. I did make some changes using what I did have though. Left out Anise pod, tamarind & curry leaves as don't have. Used regular brown onion instead of shallots. Used g...

The two cups of water makes the sauce watery. Use much less if you want a thicker sauce.