Malaysian Coconut Chicken Curry
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.
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
- 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.
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(15)
Reviews in English (11)
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)