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Malaysian Chicken Curry

Malaysian Chicken Curry
YIELDS
6 servings
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Ingredients

1 ½
tsp salt
1
tsp turmeric
1
chicken (about 3 lb), cut into pieces (or about 3 lb chicken pieces)
4
clove garlic
3
shallots (or 1 onion), chopped
2
Tbsp minced gingerroot
3
stalks tender lemongrass, trimmed
2
Tbsp vegetable oil
6
cardamom pods, crushed
6
whole cloves
3
whole star anise
2
cinnamon sticks
2
Tbsp black mustard seeds
3
Tbsp red curry paste
1 ½
tsp packed palm or light brown sugar
½
cup chicken stock
1
can (14 oz) coconut milk
2
tomatoes
3
Asian eggplants (or 1 regular eggplant), about 1 ¼ lb total
8
oz long or green beans
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Directions

Step 1

Sprinkle 1 tsp (5 mL) of the salt and turmeric over chicken; set aside. In food processor, pureé together garlic, shallots, ginger and 2 tbsp water to make smooth paste; set aside.

Step 2

Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch long pieces; set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Rate Recipe

My rating for Malaysian Chicken Curry
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