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 Malaysian - Malaysian Chicken Curry
adapted from The Exotic Kitchens of Malaysia by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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8
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Time to Make
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0:00
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