MENU
 
 
 
 

  • Yellow Chicken Curry

    1 vote
    Yellow Chicken Curry
    Prep: 25 min Cook: 35 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    Made with a good number of Thai/Asian ingredients for that knock out creamy, spicy and "rock me baby" flavours.

    Ingredients

    • 350g minced chicken meat - season with salt and shaped into small rolls
    • (Note; you can chicken pieces but perhaps cooking time will vary)
    • 200ml coconut milk
    • Spices - 2 sticks of cinnamon and 1 star anise
    • 2 small pieces asam keping/dried tamarind pieces
    • (Note: otherwise use tamarind juice)
    • 3-4 lime leaves - tear into smaller pieces
    • 4 tbsp of oil
    • 1 1/2 cups of water
    • Salt for taste
    • Curry Paste
    • l lemongrass
    • 5 shallots
    • 1/2 inch fresh turmeric
    • 1 tsp white pepper seeds
    • 1/2 tsp cumin seeds
    • 1 tsp coriander seeds
    • 4 candlenuts
    • 1/4 tsp nutmeg powder
    • 5 red chilies (or as preferred)
    • 3 birds eyes chilies (optional)
    • blend or ground to a thick paste

    Directions

    1. When oil is heated. fry curry paste till fragrant and oil splits up.
    2. Add cinnamon and star anise and stir.
    3. Pour water and add tamarind.
    4. Once heated through, drop the chicken rolls inside.
    5. Simmer to cook them.
    6. Combine in coconut milk and lime leaves.
    7. Stir and simmer for another 2-3 minutes before removing from heat.

    Similar Recipes

    Leave a review or comment