Malaysian Chicken Curry

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.
Servings: 2 yield(s)
Ingredients
  • 2 tbsp Tamarind paste
  • 1 clove Garlic - crushed
  • 0.5 tbsp fresh Ginger - finely chopped
  • 1 stick Lemongrass - tender parts finely sliced
  • 1 large red chilli - seeded and finely chopped (OR 0.25 tsp Cayenne Pepper)
  • 1 tsp ground Turmeric
  • 1 small Onion - sliced
  • 2 portions Seitan Chicken (See NOTE)
  • 1 cup Coconut Milk
  • 6 Curry Leaves - chopped
  • 3 Cardamom pods - crushed
  • 1 tsp Palm Sugar - grated (OR honey)
  • fresh Coriander Leaves - chopped, to serve
Instructions
  1. Add ¼ cup of warm water to the tamarind paste, mix and set aside.
  2. 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.
  3. 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.
  4. In another pan, brown the seitan in a little oil, over a medium heat.
  5. Meanwhile strain the tamarind mixture to remove the seeds – add the palm sugar/honey to the resulting liquid.
  6. Return the spice paste to the pan and coat the chicken in the mixture.
  7. 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.
  8. Serve and top with the chopped coriander leaves.
Recipe Notes

Seitan Chicken