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Yellow chicken curry

By nava-k

Creamy, tangy and spicy, perfect with white rice


350g minced chicken meat - season with salt and shaped into small rolls
200ml coconut milk
Spices - 2 sticks of cinnamon and 1 star anise
2 small pieces asam keping/dried tamarind skin
3-4 lime leaves - tear into smaller pieces
4 tbsp of oil
1 1/2 cup water
salt to 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


When oil is heated. fry the curry paste till fragrant and till oil splits up.

Add cinnamon and star anise and stir, 2-3 mins.

Pour water and add tamarind peel.

Once heated through, drop the chicken rolls inside.

As soon as the rolls are cook, the rest of the ingredients goes in.

Stir to combine the ingredients and continue cooking until small bubbles appear.

Remove from heat.

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