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Chicken Curry V

SUBMITTED BY: nora muhammad

"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."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 4.6 star rating.
Read Reviews (11)
PREP TIME  10 Min
COOK TIME  35 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by FBAGNER
This is the authentic way to make Malaysian chicken curry! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2003 by VFRICKE
The two cups of water makes the sauce watery. Use much less if you want a thicker sauce. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by NIBLACK1
An absolutely AMAZING dish! I do recommend that you use less water if you desire a thicker... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2003 by VMARTIRES
Amazing. I liked it much better than Indian curry, which uses yogurt instead of the coconut... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2003 by MMORRISON
Great curry - I kept the sauce thick and added fresh mango MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2006 by Fell4u
This was great & easy as. I did make some changes using what I did have though. Left out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2008 by amanecer
I don`t eat a chiken but my family say in whole this dish is very good. But I have two... MORE

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Recipe Submitter:

nora muhammad
Photo by nora muhammad
Cooking Level: Expert
Living In: Kuala Terengganu, Terengganu, Malaysia
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Nutritional Information
Chicken Curry V

Servings Per Recipe: 4

Amount Per Serving

Calories: 491

  • Total Fat: 19.8g
  • Cholesterol: 176mg
  • Sodium: 443mg
  • Total Carbs: 7.8g
  •     Dietary Fiber: 1.2g
  • Protein: 67.2g

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