Source: Amazing Malaysian

Aromatic Chicken Curry

Course Main Dish
Cuisine Malaysian
Keyword Chicken, Curry
Servings 6 people


  • 400 g chickpeas 1 tin
  • 6 tbsp vegetable oil
  • 1 star anise
  • 1 stick cinnamon
  • 3 bay leaves
  • 1 tbsp tamarind paste
  • 800 g chicken thighs
  • 100 ml coconut milk

Ground Spice Mix

  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 1 stick cinamon broken into pieces
  • 1 star anise broken into pieces

Spice Paste

  • 5 dried chillies soaked in boiling water for 10 minutes
  • 4 cloves garlic
  • 1.5 cm fresh ginger
  • 1 tsp ground tumeric


  • Toast the ground spice mix ingredients in a dry frying pan on a medium heat for 1 minute. Transfer to a spice grinder and grind until smooth.
  • Using a food processor or hand blender, blitz the paste ingredients with a dash of water until smooth. Transfer to a bowl and mix well with the ground spice mix.
  • Heat a saucepan over a medium heat. Add the oil and saute the star anise and cinnamon for 30 seconds to infuse the oil. Add the paste and spice mixture and the curry leaves and saute for 2 minutes until the oil separates.
  • Add the tamarind and salt and cook for 1 minute, then add the chicken and cook for 2 minutes to seal. Add the coconut milk, bring to the boil and then reduce the heat to low and simmer for 10 minutes until the chicken is cooked.
  • Add the chickpeas and cook for a further 2 minutes.

Categories: Dinner


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