Chicken Curry V
This dish is the Malaysian rendition of Indian chicken curry, enriched with coconut milk. While substitutions like yogurt or low-fat milk are possible, the distinctive flavor may not be replicated.
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
Instructions
- 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.
- 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
Calories: 491kcalCarbohydrates: 8gProtein: 67gFat: 20gSaturated Fat: 8gCholesterol: 176mgSodium: 439mgPotassium: 528mgSugar: 1gVitamin C: 2mgCalcium: 59mgIron: 3mg
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