Malaysian Chicken Curry


1 1/2 teaspoons salt
1 teaspoon turmeric
1 pound x chicken (about 3 lb), cut into pieces (or about 3 chick
3 shallots (or 1 onion), chopped
2 tablespoons minced gingerroot
3 stalk tender lemongrass, trimmed
2 tablespoons vegetable oil
6 cardamom pods, crushed
6 whole cloves
3 whole star anise
2 tablespoons black mustard seeds
3 tablespoons red curry paste
1 1/2 teaspoons packed palm or light brown sugar
1 can (14 oz) coconut milk
3 pounds x Asian eggplants (or 1 regular eggplant), about 1 ΒΌ total
8 ounces long or green beans


Sprinkle 1 tsp (5 mL) of the salt and turmeric over chicken; set aside. In food processor, puree together garlic, shallots, ginger and 2 tbsp water to make smooth paste; set aside.
Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch long pieces; set aside.
In large Dutch oven, heat oil over medium-high heat. Lightly brown chicken, in batches; set aside. Drain off fat. Reduce heat to medium; cook reserved lemongrass, cardamom, cloves, star anise, cinnamon and mustard seeds, shaking pan, until mustard seeds start to pop, about 1 minute. Stir in garlic mixture, curry paste and sugar; cook, stirring, until fragrant, about 2 minutes.
Stir in stock and coconut milk; bring to simmer. Add chicken and any accumulated juices and remaining salt; reduce heat, cover and simmer until juices run clear when thighs are pierced, about 20 minutes.
Meanwhile, peel and cut each tomato into 8 wedges; remove seeds. Cut eggplants into 2-inch long chunks. Cut long beans into 2-inch long pieces. Add tomatoes, eggplants and beans to pan; bring to boil. Reduce heat, cover and simmer for 5 minutes. Uncover and simmer until eggplants are tender, about 7 minutes.




6.0 servings


Tuesday, March 2, 2010 - 10:39pm



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