nora muhammad Recipe ⇾ Chicken Curry V

This is the Malaysian version of Indian chicken curry, which uses coconut milk. It can be substituted with yogurt or low-fat milk, but the taste won't be the same.

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

Cooking Directions

1. 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.
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.

Nutrition Facts

• calories491
• carbohydrateContent7.8 g
• cholesterolContent175.8 mg
• fatContent19.8 g
• fiberContent1.2 g
• proteinContent67.2 g
• saturatedFatContent8.2 g
• sodiumContent439.3 mg
• sugarContent1.2 g