Chicken Curry V recipe

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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

Nutrition Info

491 calories
carbohydrate: 7.8 g
cholesterol: 175.8 mg
fat: 19.8 g
fiber: 1.2 g
protein: 67.2 g
saturatedFat: 8.2 g
servingSize: -
sodium: 439.3 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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