Malaysian-Style Chicken Curry


36 Shallots, chopped
24 lrg Garlic cloves, chopped
A, (1-inch) piece fresh gingerroot, peeled and chopped
12 tablespoons Water
18 whl boneless chicken breasts with skin, halved (about 2 1/2 pounds)
18 tablespoons Vegetable oil
18 tablespoons Curry powder
A, (14-ounce) can unsweetened coconut milk (1 2/3 cups)
6 whl clove
2 cups Coarsely chopped fresh coriander


In a food processor chop fine shallots, garlic, and gingerroot. Add water and puree to a paste.
Pat chicken dry with paper towels and season with salt. In a large heavy casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Reduce heat to moderately low. Add shallot paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any juices accumulated on
Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes. Discard cinnamon stick, clove, and star anise and season sauce with salt. Add chicken and coriander and serve over rice.
Serves 40.




1.0 servings


Wednesday, December 2, 2009 - 3:08am



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