Chicken Curry


12 pax


Chicken Curry

1 cup | Cooking oil |
2 sticks | Cinnamon |
6 | Star anise |
6 | Cardamom pods |
8 | Clove |
14 tbsp | Curry powder, mixed with some water |
1.6 kg | Chicken meat, cut into small pieces |
4 | Potatoes, medium size, cut into pieces |
4 cup | Water |
2 | Tamarind slice |
2 cup | Coconut cream |
4 strings | Curry leaves |
4 tbsp | TUMIX® Chicken Stock |
Ingredients A: blended
2 | Onion |
6 clove | Garlic |
1 inch | Ginger |
200 ml | Water |

- Heat the cooking oil.
- Saute cinnamon, star anise, cardamom pods and clove.
- Add in ingredients (A) together with curry paste and fry until oil separated.
- Add in the chicken, potatoes and mix well. Let it simmer until the chicken is half cooked.
- Add in water, tamarind slice, coconut milk and curry leaves. Simmer until oil separated.
- Season with TUMIX® Chicken Stock. Mix well.
- Ready to serve.


