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Malaysian   -   Malaysian Chicken Curry   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 1 Inch Cinnamon Stick
  • 3 Whole Star Anise
  • 3 Whole Cloves
  • 3 Pods Cardamom
  • 3 Medium Onions -- thinly sliced
  • 4 Cloves Garlic -- finely chopped
  • 1 Inch Ginger -- finely chopped
  • 3 Pounds Chicken -- cubed
  • 1 Large Potato -- cubed
  • 2 Tablespoons Cayenne -- or to taste
  • 2 Tablespoons Cumin
  • 2 Tablespoons Poppy Seeds -- ground
  • 1 Tablespoon Fennel -- ground
  • 1 Tablespoon Coriander -- ground
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Salt
  • 1/2 Teaspoon White Pepper
  • 1 Tablespoon Tomato Paste
  • 1 Cup Water
  • 1 Cup Coconut Milk
Directions Heat oil in large pan, add cinnamon, star anise, cloves and cardamom. Saute until fragrant about 5 seconds. Add onions and saute until light brown. Add garlic and ginger, toss well. Add chicken and potato and fry for 3 minutes. Add cayenne, cumin, poppy seeds, fennel, coriander, turmeric, salt, white pepper and tomato paste. Combine well. Add water, and coconut milk. Bring to a boil, cover and cook over low heat for 30 minutes. Serve with rice.
Serves 8
Time to Make 0:00



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