Ingredients
4
4 servings
- •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
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.
Nutritional Facts
Per 4 servings
- Calories: 491
- Carbohydrate: 8g
- Fat: 20g
- Fiber: 1g
- Protein: 67g
- Sugar: 1g
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