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

120 viewssingaporeanmalaysianrecipes.com
5.0
(12)
45 minutes
Your folders

300 viewsbbcgoodfood.com
2 hours
Your folders

192 viewsmarionskitchen.com
1 hours, 15 minutes
Your folders
225 viewssmh.com.au
1 hours
Your folders

287 viewsskinnymixers.com.au
20 minutes
Your folders

374 viewsdelicious.com.au
50 minutes
Your folders

316 viewscooking.nytimes.com
4.0
(56)
Your folders

1249 viewscookingclassy.com
20 minutes
Your folders

904 viewsonceuponachef.com
Your folders

749 viewsdelish.com
3.7
(26)
Your folders

336 viewscookstr.com
40 minutes
Your folders

539 viewsspendwithpennies.com
5.0
(198)
25 minutes
Your folders

432 viewssmittenkitchen.com
Your folders

254 viewsfood.com
5.0
(77)
55 minutes
Your folders

457 viewsrotinrice.com
5.0
(2)
35 minutes
Your folders

636 viewsrasamalaysia.com
4.5
(22)
25 minutes
Your folders

193 viewstaste.com.au
4.4
(64)
50 minutes
Your folders

89 viewspreppykitchen.com
4.7
(33)
30 minutes
Your folders
337 viewspreppykitchen.com