Here is how Malaysian Creamy Chicken Curry will help you in weight reduction
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Before you jump to Malaysian Creamy Chicken Curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
Coconut oil will be one of the things which can actually help people live a longer and healthier life and something you need to start using today. You are also going to discover that there’s not just one specific benefit that is associated with coconut oil but the benefits can be vast. There is one more thing that’s important to realize about this device and that is the fact that it can benefit you when you use it both internally as well as externally for your body. Coconut oil is much more beneficial than other oils you can purchase and in this post we will be telling you why.
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We hope you got benefit from reading it, now let’s go back to malaysian creamy chicken curry recipe. To make malaysian creamy chicken curry you only need 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Malaysian Creamy Chicken Curry:
- Take Spice A:
- You need 4 cardamom pods
- Get 3 cloves
- You need 2 inches cinnamon stick
- You need 2 star anise
- Get 2 stalk curry leaves
- Provide Spice B (coarsely pound in pestle and mortar or use blender)
- Use 5 shallots
- Get 3 inches fresh ginger
- Prepare 2 garlic cloves
- Take Spice C (mixed to form a paste)
- You need 3 1/2 tbsp coriander powder
- You need 2 tbsp chilli powder
- Use 2 tsp cumin powder
- Take 1 tsp turmeric
- Prepare 1 tsp fennel powder
- Provide 1/4 cup water
- Prepare Other ingredients
- Get 4 tbsp. vegetable oil
- Take 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
- Provide 3 medium potatoes
- Use 2 plum tomatoes
- Get 1 can thick coconut milk
- You need 100 ml single cream (optional)
Steps to make Malaysian Creamy Chicken Curry:
- Heat the oil in a pot on medium-high heat and fry Spice A. - Once fragrant, put in Spice B and fry till slightly dry. - -
- Put in Spice C and keep stirring to ensure not to burn the mixture. Lower the heat and continue cooking the spice paste. Add a little bit of water if necessary,
- Let cook till oil separates. Add in the chicken and potatoes and stir to coat the pieces in the spice paste. If you are using smaller cuts of boneless chicken add in the potatoes and cook for 10 minutes before adding the chicken pieces.
- Add in the coconut milk and salt, bring to boil then turn the heat down and let it simmer for another 20 minutes. Throw in a bunch of coriander leaves and turn the heat off.
- Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both.
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