READY IN 45 mins

Chicken Curry V

Read Reviews (9)

"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." — nora muhammad

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.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 23, 2003

This is the authentic way to make Malaysian chicken curry!

—FBAGNER

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Most Helpful Critical Review

Mar 09, 2009

I did not care for this recipe.

—Bandita

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13 Ratings

Oct 05, 2006

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!

—Fell4u

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Jul 19, 2003

The two cups of water makes the sauce watery. Use much less if you want a thicker sauce.

—VFRICKE

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Jun 23, 2003

An absolutely AMAZING dish! I do recommend that you use less water if you desire a thicker sauce. :)

—NIBLACK1

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Oct 06, 2008

I don`t eat chicken but my family say in whole this dish is very good. But I have two remarks. At first, it would be desirable, that sauce was a little bit hotter. At second, the sauce is too liquid. I used 1/2 cups coconut milk and 1 incomplete cup water and the sauce all the same was too liquid.

—DiamondGirl amanecer

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Jul 25, 2003

Amazing. I liked it much better than Indian curry, which uses yogurt instead of the coconut milk. Many of the ingredients were difficult to find (Anise pods and Tamarind Juice...I went to 3 different grocery stores!!). I used anise seeds instead and left out the Tamarind Juice, but it still tasted wonderful.

—VMARTIRES

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Dec 16, 2009

My family thinks this was the best curry we've had yet! I didn't have all the whole spices, so I substituted ground spices in many cases, and I had no tamarind. I also used a whole can of light coconut milk and served over red rice.

—Matthew Perrett

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Nutrition

Calories
491 kcal
25%

Carbohydrates
7.8 g
3%

Cholesterol
176 mg
59%

Fat
19.8 g
30%

Fiber
1.2 g
5%

Protein
67.2 g
134%

Sodium
439 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Curry V

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 491
** Calories from Fat: 178

% Daily Value *
** Total Fat 19.8g 30 %
** Saturated Fat 8.2g 41 %
** Cholesterol 176mg 59 %
** Sodium 439mg 18 %
** Potassium 528mg 15 %
** Total Carbohydrates 7.8g 3 %
** Dietary Fiber 1.2g 5 %
** Protein 67.2g 134 %
** Sugars 1.2g
** Vitamin A 3 %
** Vitamin C 3 %
** Calcium 7 %
** Iron 33 %
** Thiamin 11 %
** Niacin 251 %
** Vitamin B6 51 %
** Magnesium 26 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.