About this recipe:Malaysia has a large Indian population and its mainstream cooking traditions heavily borrow Indian flavours. This chicken is cooked with cinnamon, star anise, ginger and cloves and coconut milk brings a special Malaysian touch.
2 tablespoons olive oil
1 (1cm) piece cinnamon stick
1 whole cardamom pod
1/2 star anise pod
3 whole cloves
2 teaspoons chopped fresh curry leaves
1 tablespoon chopped shallot
4 cloves garlic, chopped
1 slice fresh ginger, chopped
4 tablespoons masala (curry) paste of choice
125ml coconut milk
1.3kg skinless, boneless chicken breast fillets - cubed
Heat oil in a large, deep frying pan over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallot, 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. Serve with steamed rice.