Chicken Coconut Curry

    Chicken Coconut Curry

    9saves
    45min


    18 people made this

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

    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

    0

    - Rated on - 08 Aug 2013

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