Chicken Curry with Vegetables
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 393 |
| pro | 22 g |
| total fat | 28 g |
| sat. fat | 13 g |
| carb | 16 g |
| fibre | 3 g |
| chol | 72 mg |
| sodium | 561 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 34% |
| vit A | 10% |
| vit C | 18% |
| folate | 18% |
-
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) turmeric
1 chicken (about 3 lb/1.5 kg), cut into pieces (or about 3 lb/1.5 kg chicken pieces)
4 cloves garlic
3 shallots (or 1 onion), chopped
2 tbsp (25 mL) minced gingerroot
3 stalks tender lemongrass, trimmed
2 tbsp (25 mL) vegetable oil
6 cardamom pods, crushed
6 whole cloves
3 whole star anise
2 cinnamon sticks
2 tbsp (25 mL) black mustard seeds
3 tbsp (50 mL) red curry paste
1-1/2 tsp (7 mL) packed palm or light brown sugar
1/2 cup (125 mL) chicken stock
1 can (14 oz/400 mL) coconut milk
2 tomatoes
3 Asian eggplants (or 1 regular eggplant), about 1-1/4 lb(625 g) total
8 oz (250 g) long 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 sa< 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »