Chicken Curry V

SUBMITTED BY: nora muhammad

"This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yogurt or low-fat milk, but the taste won't be the same."

PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons olive oil
1 (2 inch) piece cinnamon stick
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 thick coconut milk
2 cups water
3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
2 tablespoons tamarind juice
salt to taste

READ REVIEWS (6)

DIRECTIONS

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 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.