4.7
(25)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Heat a wok over medium heat. Stir-fry the coconut for 2-3 minutes or until golden. Transfer to a bowl, reserving 1 tablespoon.
Step 2
Blend the garlic, shallot, ginger, coriander, chilli flakes, cumin, nutmeg, turmeric, cardamom and water in a blender until a smooth paste forms.
Step 3
Heat the oil in the wok over medium heat. Add the spice mixture and stir-fry for 2 minutes or until aromatic. Add the chicken and stir-fry for 2 minutes or until combined. Add the coconut cream, cinnamon, star anise and salt. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until the chicken is cooked through. Add the tamarind puree, sugar and coconut and stir until combined. Transfer to a serving bowl. Sprinkle with reserved coconut and serve with roti.
Your folders
singaporeanmalaysianrecipes.com
5.0
(12)
45 minutes
Your folders
bbcgoodfood.com
2 hours
Your folders
marionskitchen.com
1 hours, 15 minutes
Your folders
smh.com.au
1 hours
Your folders
skinnymixers.com.au
20 minutes
Your folders
delicious.com.au
50 minutes
Your folders
cooking.nytimes.com
4.0
(56)
Your folders
cookingclassy.com
20 minutes
Your folders
onceuponachef.com
Your folders
delish.com
3.7
(26)
Your folders
cookstr.com
40 minutes
Your folders
spendwithpennies.com
5.0
(198)
25 minutes
Your folders
smittenkitchen.com
Your folders
food.com
5.0
(77)
55 minutes
Your folders
rotinrice.com
5.0
(2)
35 minutes
Your folders
rasamalaysia.com
4.5
(22)
25 minutes
Your folders
taste.com.au
4.4
(64)
50 minutes
Your folders
preppykitchen.com
4.7
(33)
30 minutes
Your folders
preppykitchen.com