Easy Chicken Curry Recipe with Coconut Milk

Name: Easy Chicken Curry Recipe with Coconut Milk
Total time: 45 mins
Ingredients: 2 tablespoons olive oil; 1 (2 inch) piece cinnamon stick; 1 whole cardamom pod; 0.5 star anise pod; 3 whole cloves; 2 teaspoons chopped fresh curry leaves; 1 tablespoon chopped shallots; 4 cloves garlic, chopped; 1 slice fresh ginger root, chopped; 4 tablespoons curry paste; 0.5 cup thick coconut milk; 2 cups water; 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces; 2 tablespoons tamarind juice; salt to taste

This flavorful Malaysian chicken curry recipe uses coconut milk for a rich and creamy taste. For a different twist, try substituting with yogurt or low-fat milk, but note the flavor profile will change.

Total time45 mins
Prep time10 mins
Cook time35 mins
Yield4 servings, 4

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Instructions

Heat oil in a large skillet over medium heat. Sauté cinnamon, cardamom, anise, cloves, and curry leaves for 2-3 minutes, then add shallots, garlic, and ginger. Sauté until fragrant, then stir in curry paste and cook for 5 minutes, stirring constantly to prevent burning.
Pour in coconut milk and water, and simmer for 3-4 minutes. Add chicken, tamarind juice, and salt. Simmer for 20 minutes, stirring occasionally until the chicken is cooked through.

Nutrition

Calories: 491 kcal
Fat Content: 20 g
Fiber Content: 1 g
Sugar Content: 1 g
Sodium Content: 439 mg
Protein Content: 67 g
Cholesterol Content: 176 mg
Carbohydrate Content: 8 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g