“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.” - by nora muhammad
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 491 cal
- 25%
- Fat
- 19.8 g
- 30%
- Carbs
- 7.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
Fell4u
"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 garlic ..." See more& ginger out of jars cos that's what I did have. Only used 1 tblspn curry paste to experiment with flavour. Depends on your paste I expect but 4 would have been unbearable. So test it first. Didn't use as much water but did add some cornstarch to thicken. It was really good though & will definitely make again!"
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