Recipe 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."
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1 (2 inch) piece
whole cardamom pod
star anise pod
chopped fresh curry leaves
fresh ginger root, chopped
thick coconut milk
skinless, boneless chicken breast halves - cut into 2 inch pieces
salt to taste
This is the authentic way to make Malaysian chicken curry!
I did not care for this recipe.
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!
The two cups of water makes the sauce watery. Use much less if you want a thicker sauce.
An absolutely AMAZING dish! I do recommend that you use less water if you desire a thicker sauce. :)
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Curry V
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 491
** Calories from Fat: 178
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