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Malaysian-Style Chicken Curry More Recipes Like This

Ingredients: Metric Units
6 shallots, chopped
4 lg garlic cloves, chopped
1" fresh ginger, peeled, chopped
2 Tbsp water
3 bonelss chicken breasts, 2 1/2 lb
2 Tbsp veg oil
2 Tbsp curry powder
14 oz coconut milk (cannd) 1 2/3 c
1 1/2 c chicken broth
3" jalapeņo, slit in 4 places
1 cinnamon stick
1 whole clove
1 star anise
1/3 c corsely chopped fresh coriander

Serve over rice
In a food processer, chop fine shallots, garlic, ginger. Add water, puree to paste. Pat ckn dry, season w/salt. Heat oil, brown chicken. Remove. Heat to lo, add shallot paste, cook 1 min, stirring. Add curry, cook 1 min. Add ckn + juices and remaining ingred (exc. coriander), simmer covered, turning ckn once, until cooked through ?15min. Transfer ckn to plate, boil sauce gently utnil thickened, ?5 min. Discard cinnamon stick, cove, star anise. Season with salt. Add chicken, coriander, serve over rice.
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Contributed on: and modified on Sunday January 30th, 2005