Chicken Curry V Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 1 (2 inch) piece cinnamon stick
<br>- 1  whole cardamom pod
<br>- ½  star anise pod
<br>- 3  whole cloves
<br>- 2 teaspoons chopped fresh curry leaves
<br>- 1 tablespoon chopped shallots
<br>- 4 cloves garlic, chopped
<br>- 1 slice fresh ginger root, chopped
<br>- 4 tablespoons curry paste
<br>- ½ cup thick coconut milk
<br>- 2 cups water
<br>- 3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
<br>- 2 tablespoons tamarind juice
<br>- salt to taste
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>


Ingredients
- 2 tablespoons olive oil
- 1 (2 inch) piece cinnamon stick
- 1 whole cardamom pod
- ½ 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
- ½ 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

Directions
step 1: 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.
step 2: 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.

Mastodon Share