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Malay Chicken Curry
Malay Chicken Curry

Before you jump to Malay Chicken Curry recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Using your best judgment is just another one of the many ways which you are able to make healthy decisions out of a dinner menu. This can be best done by examining dinner pictures onto a single menu. It’s also advised that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to malay chicken curry recipe. You can cook malay chicken curry using 28 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Malay Chicken Curry:
  1. Get Curry Powder recipe (85 cents at store)
  2. Prepare 3 tsp Chili powder (or Cayenne)
  3. You need 1 tsp Turmeric powder
  4. You need 1 tsp Cumin powder
  5. Take 1 tsp Coriander powder
  6. Prepare 1 tsp Fennel Powder
  7. You need 1 tsp Fenugreek/Mustard Seeds
  8. Use Main Ingredients
  9. Get 350 g Chicken meat (deboned, skinless)
  10. You need 4 cloves (50 g) Shallots (finely chopped)
  11. Take 3 cloves (30 g) Garlic (finely chopped)
  12. Take 1 stick (20 g) Ginger (finely chopped)
  13. Take 2 pc Green Chillies (cut into pieces)
  14. Prepare 2 pc Red Chillies (cut into pieces)
  15. Use 1 pc cinnamon stick
  16. Prepare 2 pc Star Anise
  17. Use 3 pods Cardamom
  18. Use 4 Tbsp Cooking Oil
  19. Prepare to taste Salt
  20. Get 5 Curry Leaves
  21. Take 1 cup Coconut milk
  22. Get 2 pc Tamarind slices or use 1/3 cup Tamarind juice
  23. Provide Optional;
  24. Prepare 1 pc Potato (cubed)
  25. Get 1 pc Carrot (cubed)
  26. You need 1 pc Red Onion (quartered)
  27. Get 1 pc Tomato (quartered)
  28. Get 3 Tbsp Coconut paste (kerisik)
Steps to make Malay Chicken Curry:
  1. Heat oil in wok on high heat and fry Cinnamon, star anise and cardamom until fragrant. Then Add shallots, ginger and garlic and fry until fragrant (10 seconds). Then add the curry powder and chicken. Mix well and cook until the oil separates.
  2. Add the coconut milk, tamarind slices (or juice), green and red chilies, curry leaves, salt (1 tsp) and mix well. [Optional; here is where you also add potatoes, carrots, tomatoes and onions.]
  3. Bring to a boil and turn the heat down. Cover the wok with a let to let the liquid absorb into the chicken. Cook for 20 minutes and stir every 3 to 5 minutes. Once the gravy has thicken, the dish is done.

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