Chicken Curry with Vegetables

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	393393 cal
pro	22 g22g pro
total fat	28 g28g total fat
sat. fat	13 g13g sat. fat
carb	16 g16g carb
fibre	3 g3g fibre
chol	72 mg72mg chol
sodium	561 mg561mg sodium
% RDI:	-
calcium	66 calcium
iron	3434 iron
vit A	1010 vit A
vit C	1818 vit C
folate	1818 folate

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Heat Rating: Medium The Chinese spice trio of star anise, cloves and cinnamon, along with Indian black mustard seeds and fragrant cardamom pods, spike this delicious curry. Serve it with lots of white rice to soak up the sauce. It is always nice to serve a spicy curry with sliced cucumber and refreshing, tart fruit, such as half-ripe mango (choose a firm one), starfruit or apple.

Ingredients

1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1 tsp turmeric 1 1tsp tspturmeric
1 1chickenchickens, cut_into pieces (or about 3 lb/1.5 kg chicken pieces)
4 cloves garlic 4 4cloves garlic
3 shallots , chopped3 3shallotshallots, chopped
2 tbsp minced gingerroot 2 2tbsp tbspminced gingerroot
3 stalks tender lemongrass , trimmed3 3stalks stalkstender lemongrass, trimmed
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
6 cardamom pods , crushed6 6cardamom podcardamom pods, crushed
6 whole cloves 6 6whole cloves
3 whole star anise 3 3whole star anise
2 cinnamon sticks 2 2cinnamon stickcinnamon sticks
2 tbsp black mustard seeds 2 2tbsp tbspblack mustard seeds
3 tbsp red curry paste 3 3tbsp tbspred curry paste
1-1/2 1-1/2tsp tsppacked palm or light brown sugar
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
1 can (14 oz/400 mL) coconut milk 1 1can can (14 oz/400 mL) coconut milk
2 tomatoes 2 2tomatotomatoes
3 3Asian eggplantAsian eggplants, about 1-1/4 lb(625 g) total
8 oz long beans 8 8oz ozlong beans or green beans

Preparation

Sprinkle 1 tsp (5 mL) of the salt and turmeric over chicken; set aside.

In food processor, purée together garlic, shallots, ginger and 2 tbsp (25 mL) water to make smooth paste; set aside.

Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch (5 cm) long pieces; set aside.

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.

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.

Meanwhile, peel and cut each tomato into 8 wedges; remove seeds. Cut eggplants into 2-inch (5 cm) long chunks. Cut long beans into 2-inch (5 cm) 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.

Additional information :

Milder Version: Reduce red curry paste to 2 tbsp (25 mL).

Source : Canadian Living Magazine: May 2003