Chicken Curry V
Ingredients
- 2 tablespoons olive oil
- 1 (2 inch) piece cinnamon stick
- 1 whole cardamom pod
- 1/2 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 ⓘ
- 1/2 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 ⓘ
Instructions
- 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.
- 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 & Diet Analysis (per serving)
536
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).