Malaysian Coconut Chicken Curry

    (15)
    45 minutes

    This is the Malaysian take on Indian chicken curry. You may want to start with less water than recommended and add more as you need-depends on how thick you want the sauce.


    3 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 piece cinnamon stick, approx 5cm
    • 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 (125ml) thick coconut milk
    • 2 cups (500ml) water
    • 1.5kg skinless, boneless chicken breast halves - cut into 5cm pieces
    • 2 tablespoons tamarind juice
    • salt to taste

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat oil in a large, deep frypan - or in a wok - 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (15)

    Reviews in English (11)

    cassandra
    0

    This is an amazing curry. I did use less water - maybe a little more than half the water. I'd recommend that. It's also worth persevering with all the spices-they are the stars here.  -  20 Aug 2009

    by
    22

    This is the authentic way to make Malaysian chicken curry!  -  22 Nov 2000  (Review from Allrecipes USA and Canada)

    by
    18

    This was great & easy as. I did make some changes using what I did have though. Left out Anise pod, tamarind & curry leaves as don't have. Used regular brown onion instead of shallots. Used garlic & ginger out of jars cos that's what I did have. Only used 1 tblspn curry paste to experiment with flavour. Depends on your paste I expect but 4 would have been unbearable. So test it first. Didn't use as much water but did add some cornstarch to thicken. It was really good though & will definitely make again!  -  05 Oct 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate