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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Chicken breasts simmer in a spicy tomato and yogurt sauce.
This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.
This rich chicken curry is easy enough for a weeknight dinner.