Chicken Curry V Recipe - Allrecipes.com
  • READY IN 45 mins

Chicken Curry V

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  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 shallots, 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 More Reviews

Most Helpful Positive Review
Jun 23, 2003

This is the authentic way to make Malaysian chicken curry!

 
Most Helpful Critical Review
Mar 09, 2009

I did not care for this recipe.

 

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!

 
Jul 19, 2003

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

 
Jun 23, 2003

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

 
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.

 
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.

 
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.

 

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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.

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