About this recipe:This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yoghurt or low-fat milk, but the taste won't be the same.
2 tablespoons olive oil
1 (1cm) piece cinnamon stick
1 whole cardamom pod
1/2 star anise pod
3 whole cloves
2 teaspoons chopped fresh curry leaves
1 tablespoon chopped shallot
4 cloves garlic, chopped
1 slice fresh root ginger, chopped
4 tablespoons curry paste
125ml coconut milk
1.3kg skinless, boneless chicken breast fillets - cubed
2 tablespoons tamarind juice
salt to taste
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Method Prep:10min › Cook:35min › Ready in:45min
Heat oil in a large, deep frying pan over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallot, 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. Serve with steamed rice.