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