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  3. Chicken Curry V

Chicken Curry V

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 Details

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 (2 inch) piece cinnamon stick
  • 1 whole cardamom pod
  • ½ 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
  • ½ 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

Steps

  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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