Recipe of Speedy Malaysian Creamy Chicken Curry

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Malaysian Creamy Chicken Curry

Before you jump to Malaysian Creamy Chicken Curry recipe, you may want to read this short interesting healthy tips about The Very Best Strategy to Track Your Food.

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Record the time of day time you eat things. This allows you to see what times of day you feel the hungriest, when you find yourself likely to reach for a snack and the right way to work around those times. After several days youll see that even though you might be eating lunch at the same time every day, you are still hungry an hour later. This will also make it easier to identify the times when you start to eat simply to give yourself something to do. This is unbelievably valuable because knowing when youre vulnerable to snacking will help you fill those times with other activities that will keep you away from the candy aisle.

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We hope you got benefit from reading it, now lets go back to malaysian creamy chicken curry recipe. To cook malaysian creamy chicken curry you need 24 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Malaysian Creamy Chicken Curry:

  1. Take of Spice A:.
  2. Take of cardamom pods.
  3. You need of cloves.
  4. Get of cinnamon stick.
  5. Take of star anise.
  6. Get of curry leaves.
  7. Take of Spice B (coarsely pound in pestle and mortar or use blender).
  8. Use of shallots.
  9. Get of fresh ginger.
  10. Get of garlic cloves.
  11. Get of Spice C (mixed to form a paste).
  12. Take of coriander powder.
  13. Get of chilli powder.
  14. Get of cumin powder.
  15. Use of turmeric.
  16. Use of fennel powder.
  17. Get of water.
  18. Get of Other ingredients.
  19. You need of vegetable oil.
  20. Use of whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces.
  21. Use of medium potatoes.
  22. Take of plum tomatoes.
  23. Get of thick coconut milk.
  24. You need of single cream (optional).

Instructions to make Malaysian Creamy Chicken Curry:

  1. 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. .
  2. 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,.
  3. 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..
  4. 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..
  5. Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both..

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