Chicken Curry V

4.4
(16)
11 Reviews
2 Photos

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.

Submitted by nora muhammad
Updated on April 3, 2019
2
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
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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

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 (per serving)

491 Calories
20g Fat
8g Carbs
67g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 491
% Daily Value *
Total Fat 20g 25%
Saturated Fat 8g 41%
Cholesterol 176mg 59%
Sodium 439mg 19%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 67g 134%
Vitamin C 2mg 2%
Calcium 59mg 5%
Iron 3mg 18%
Potassium 528mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.