Chicken Coconut Curry

Chicken Coconut Curry

9saves
45min


15 people made this

This is a Malaysian take on an Indian chicken curry which uses coconut milk, cinnamon and star anise.

SweetTooth

Ingredients
Serves: 4 

  • 2 tablespoons olive oil
  • 1 (5cm) piece cinnamon stick
  • 1 whole cardamom pod
  • 1/2 star anise pod
  • 3 whole cloves
  • 2 teaspoons chopped fresh curry leaves
  • 1 tablespoon chopped eschalots
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger, chopped
  • 4 tablespoons curry paste
  • 1/2 cup (125ml) thick coconut milk
  • 2 cups (500ml) water
  • 1 1/2 kg 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 skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in eschalots, 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.

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Reviews (2)

JuliettevanSon
3

- 14 Oct 2012

tamiglen
0

- Rated on - 08 Aug 2013

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