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.
This is the authentic way to make Malaysian chicken curry! - 22 Nov 2000 (Review from Allrecipes US | Canada)
This was great & easy as. I did make some changes using what I did have though. Left out Anise pod, tamarind & curry leaves as don't have. Used regular brown onion instead of shallots. Used garlic & ginger out of jars cos that's what I did have. Only used 1 tblspn curry paste to experiment with flavour. Depends on your paste I expect but 4 would have been unbearable. So test it first. Didn't use as much water but did add some cornstarch to thicken. It was really good though & will definitely make again! - 05 Oct 2006 (Review from Allrecipes US | Canada)
The two cups of water makes the sauce watery. Use much less if you want a thicker sauce. - 09 Sep 2001 (Review from Allrecipes US | Canada)