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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
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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