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.
Provided by nora muhammad
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 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, Sodium 439.3 mg, Sugar 1.2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love