This is the Malaysian version of Indian chicken curry. You may want to start with less water than recommended and add more as you need-depends on how thick you want the gravy.
This is an amazing curry. I did use less water - maybe a little more than half the water. I'd recommend that. It's also worth persevering with all the spices-they are the stars here. - 20 Aug 2009 (Review from Allrecipes AU | NZ)