Nora's Malay Chicken Curry

    (1)
    45 mins

    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.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 piece cinnamon stick, approx 5cm
    • 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 (125ml) thick coconut milk
    • 2 cups (500ml) water
    • 1.5kg skinless, boneless chicken breast halves - cut into 5cm pieces
    • 2 tablespoons tamarind juice
    • salt to taste

    Directions
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat oil in a large, deep frypan - or in a wok - 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 in English (1)

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    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)

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