CHICKEN CURRY V

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Chicken Curry V image

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

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:

  • 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

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