Malaysian-Style Chicken Curry
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
60
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 large
Garlic Cloves (chopped)2 tbsps
Water2 tbsps
Vegetable Oil2 tbsps
Curry Powder1.5 cups
Chicken BrothDirections:
1
In a food processor chop fine shallots, garlic, and gingerroot
2
Add water and purée to a paste
3
Pat chicken dry with paper towels and season with salt
4
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
5
Reduce heat to moderately low
6
Add shallot paste and cook, stirring, 1 minute
7
Add curry powder and cook, stirring, 1 minute
8
Add chicken with any juices accumulated on plate and remaining ingredients except coriander and simmer, covered and turning chicken once, until cooked through, about 15 minutes
9
Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes
10
Discard cinnamon stick, clove, and star anise and season sauce with salt
11
Add chicken and coriander and serve over rice
12
In a food processor chop fine shallots, garlic, and gingerroot
13
Add water and purée to a paste
14
Pat chicken dry with paper towels and season with salt
15
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
16
Reduce heat to moderately low
17
Add shallot paste and cook, stirring, 1 minute
18
Add curry powder and cook, stirring, 1 minute
19
Add chicken with any juices accumulated on plate and remaining ingredients except coriander and simmer, covered and turning chicken once, until cooked through, about 15 minutes
20
Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes
21
Discard cinnamon stick, clove, and star anise and season sauce with salt
22
Add chicken and coriander and serve over rice