Malaysian-Style Chicken Curry
Total Steps
3
Ingredients
15
Tools Needed
5
Ingredients
- 2.0 cup coarsely chopped fresh coriander
- cooked rice
- 6.0 whole clove
- 6.0 star anise
- 6.0 cinnamon stick
- 9.0 cup chicken broth
- 1 can 14-ounce unsweetened coconut milk (1 2/3 cups)
- 18.0 tablespoons curry powder
- 18.0 tablespoons vegetable oil
- 18.0 whole boneless chicken breasts with skin, halved (about 2 1/2 pounds)
- 12.0 tablespoons water
- 1 piece 1-inch fresh gingerroot, peeled and chopped
- 24.0 large garlic cloves, chopped
- 36.0 shallots, chopped
- salt
Instructions
Step 1
In a food processor, chop shallots, garlic, and gingerroot fine. Add water and puree to a paste.
Step 2
Pat chicken dry with paper towels and season with salt. In a large heavy casserole, heat vegetable 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, for 1 minute. Add curry powder and cook, stirring, for 1 minute. Add chicken with any juices accumulated on the plate.
Step 3
Transfer chicken to a 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.