*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.
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!
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.
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.
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.