I have cut down on using coconut milk for my cooking. I have the fear that coconut milk can trigger my cholesterol level, possible if reached out very often. I have been comfortable with fresh or ideal milk but for this curry, coconut milk is a must for the creamy flavor and mild sweet taste. Asian savory dishes are not complete without chilies, another ingredient you should not miss out. Instead of chicken pieces, I opted for minced chicken meat, rolled into small portions and dropped into the yellow curry. Whether its chicken pieces or minced chicken rolls, the taste will not be compromised.
Curries are a perfect match for rice and the same goes for this yellow curry. I did not add any veggies inside the curry so the easy way out will be a bowl of raw salad for a complete meal.
350g minced chicken meat - season with salt and shaped into small rolls
200ml coconut milk
Spices - 2 sticks of cinnamon and 1 star anise
2 small pieces asam keping/dried tamarind skin
3-4 lime leaves - tear into smaller pieces
4 tbsp of oil
1 1/2 cup water
salt to taste
1/2 inch fresh turmeric
1 tsp white pepper seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp nutmeg powder
5 red chilies (or as preferred)
3 birds eyes chilies (optional)
** blend or ground to a thick paste
When oil is heated. fry the curry paste till fragrant and till oil splits up.
Add cinnamon and star anise and stir, 2-3 mins.
Pour water and add tamarind peel.
Once heated through, drop the chicken rolls inside.
As soon as the rolls are cook, the rest of the ingredients goes in.
Stir to combine the ingredients and continue cooking until small bubbles appear.
Remove from heat.