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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

491 calories; 19.8 g total fat; 176 mg cholesterol; 439 mg sodium. 7.8 g carbohydrates; 67.2 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
This is the authentic way to make Malaysian chicken curry! Read More
(22)

Most helpful critical review

Rating: 1 stars
03/09/2009
I did not care for this recipe. Read More
(10)
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/23/2003
This is the authentic way to make Malaysian chicken curry! Read More
(22)
Rating: 5 stars
06/23/2003
This is the authentic way to make Malaysian chicken curry! Read More
(22)
Rating: 5 stars
07/19/2003
The two cups of water makes the sauce watery. Use much less if you want a thicker sauce. Read More
(18)
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Rating: 5 stars
10/05/2006
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! Read More
(18)
Rating: 5 stars
06/23/2003
An absolutely AMAZING dish! I do recommend that you use less water if you desire a thicker sauce.:) Read More
(16)
Rating: 5 stars
10/06/2008
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 liquid. I used 1/2 cups coconut milk and 1 incomplete cup water and the sauce all the same was too liquid. Read More
(12)
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Rating: 5 stars
07/25/2003
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 different grocery stores!!). I used anise seeds instead and left out the Tamarind Juice but it still tasted wonderful. Read More
(11)
Rating: 5 stars
12/16/2009
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 light coconut milk and served over red rice. Read More
(10)
Rating: 1 stars
03/09/2009
I did not care for this recipe. Read More
(10)
Rating: 4 stars
07/19/2003
Great curry - I kept the sauce thick and added fresh mango Read More
(8)