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Chicken Curry V

nora muhammad

"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."
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Ingredients

45 m servings 491 cals
Original recipe yields 4 servings

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Directions

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  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; 19.8 g fat; 7.8 g carbohydrates; 67.2 g protein; 176 mg cholesterol; 439 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 14 Ratings

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Most helpful positive review

This is the authentic way to make Malaysian chicken curry!

Most helpful critical review

I did not care for this recipe.

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This is the authentic way to make Malaysian chicken curry!

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 g...

The two cups of water makes the sauce watery. Use much less if you want a thicker sauce.

An absolutely AMAZING dish! I do recommend that you use less water if you desire a thicker sauce. :)

I don`t eat chicken but my family say in whole this dish is very good. But I have two remarks. At first, it would be desirable, that sauce was a little bit hotter. At second, the sauce is too li...

Amazing. I liked it much better than Indian curry, which uses yogurt instead of the coconut milk. Many of the ingredients were difficult to find (Anise pods and Tamarind Juice...I went to 3 di...

My family thinks this was the best curry we've had yet! I didn't have all the whole spices, so I substituted ground spices in many cases, and I had no tamarind. I also used a whole can of ligh...

I did not care for this recipe.

Great curry - I kept the sauce thick and added fresh mango