Category: Main Course
Cuisine: Malaysian
Yields:
2 Servings
Malaysian Chicken Curry
A Seitan version of a wonderfully tasty traditional Malaysian curry – with the famous flavour profile of garlic, ginger, lemongrass and coconut milk.
Ingredients
Adjust Servings
Instructions
- Add ¼ cup of warm water to the tamarind paste, mix and set aside.
- Fry the garlic, ginger, lemongrass, chilli and turmeric in a little oil for 2 minutes. Remove from the pan and grind to a smooth paste.
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Sauté the onions and chicken in a little oil, over a medium heat, until the onions are soft and the chicken is starting to brown.
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In another pan, brown the seitan in a little oil, over a medium heat.
- Meanwhile strain the tamarind mixture to remove the seeds – add the palm sugar/honey to the resulting liquid.
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Return the spice paste to the pan and coat the chicken in the mixture.
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Add the coconut milk, curry leaves, cardamom pods and tamarind liquid and stir through. Bring to the boil and then reduce the heat and simmer, covered, for 35 minutes.
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Serve and top with the chopped coriander leaves.
