Chicken Curry
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Coriander Seed (whole)4.5 tsps
Whole Cumin Seeds8 cloves
Garlic (roughly chopped)2 tbsps
Ground Turmeric1 cup
Vegetable Oil2 tbsps
Kosher SaltDirections:
1
Make rempah: In medium bowl, combine chiles and cold water to cover
2
Soak until softened, about 30 minutes
3
Drain and blot dry
4
Set aside
5
In dry medium skillet over moderate heat, toast coriander, cumin, and fennel seeds and cinnamon stick until fragrant but not burned, 4 to 5 minutes
6
Transfer to spice grinder or mortar and pestle and process to fine powder
7
In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, garlic, turmeric, and 2 tablespoons water
8
Purée until mixture becomes smooth paste
9
In medium bowl, combine chiles and cold water to cover
10
Soak until softened, about 30 minutes
11
Drain and blot dry
12
Set aside
13
In dry medium skillet over moderate heat, toast coriander, cumin, and fennel seeds and cinnamon stick until fragrant but not burned, 4 to 5 minutes
14
Transfer to spice grinder or mortar and pestle and process to fine powder
15
In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, garlic, turmeric, and 2 tablespoons water
16
Purée until mixture becomes smooth paste
17
Cook chicken: Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife
18
Cut each stalk into 1-inch pieces
19
In large saucepan over moderate heat, heat oil
20
Add rempah and sauté, stirring frequently, until thickened, darker, and very aromatic, about 5 minutes
21
Sprinkle chicken pieces with salt and add to pan
22
Sauté chicken, stirring occasionally, until opaque, about 5 minutes
23
Add lemongrass and coconut milk and bring to boil
24
Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through, 35 to 40 minutes
25
(If sauce separates during cooking, stir in water, 1 tablespoon at a time, to bring sauce back together
26
) Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife
27
Cut each stalk into 1-inch pieces
28
In large saucepan over moderate heat, heat oil
29
Add rempah and sauté, stirring frequently, until thickened, darker, and very aromatic, about 5 minutes
30
Sprinkle chicken pieces with salt and add to pan
31
Sauté chicken, stirring occasionally, until opaque, about 5 minutes
32
Add lemongrass and coconut milk and bring to boil
33
Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through, 35 to 40 minutes
34
(If sauce separates during cooking, stir in water, 1 tablespoon at a time, to bring sauce back together
35
) Serve: Transfer chicken to serving bowl and sprinkle with coconut
36
Serve rice and lime wedges alongside
37
Transfer chicken to serving bowl and sprinkle with coconut
38
Serve rice and lime wedges alongside