Malaysian-Style Chicken Curry

Malaysian Dinner Recipes

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" jalapeño, 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.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Sunday January 30th, 2005