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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
- ½ 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
- ½ 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
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 491 | |
| % Daily Value * | |
| Total Fat20g | 25% |
| Saturated Fat8g | 41% |
| Cholesterol176mg | 59% |
| Sodium439mg | 19% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein67g | |
| Vitamin C2mg | 8% |
| Calcium59mg | 5% |
| Iron3mg | 18% |
| Potassium528mg | 11% |
*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.
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