LOCATION: Recipes >> Indian >> Chicken Curry 23
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Chicken Curry 23
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Curry Chicken (Malay)
1 chicken (wash and cut into pieces)
1 big onion
1 stick cinnamon (break into 1/2)
1 or 2 star aniseed
2 cardamom
2 or 3 potatoes
2 or 3 stalk curry leaves
Salt to taste
5 Tbsp. curry powder (Baba's meat curry powder)
2 Tbsp. coconut milk or fresh milk
8 shallots
3/4 inch (2 cm) ginger
2 cloves garlic
2 cashew nut
1 buah keras (candle nuts)
Pound together shallots, ginger, garlic, cashew nut and candle nut.
Heat up oil in pan. Add pounded ingredients. Add onion, cardamom,
star aniseed and fry until it turns slightly brown. Add chicken
and curry leafs, salt, curry powder, and fry for a while (about 4
minutes). Add potatoes and water (6 to 7 cups, up to how thick you
want the gravy to be). Cook for 20 minutes. Add coconut milk and
bring to a boil again. Remove from fire. Serve with rice or bread.
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