Malaysian Chicken Curry

By The Canadian Living Test Kitchen

76 people added this to their Recipe Box

This recipe makes 8 servings

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 chicken pieces)
4 cloves garlic 4 4cloves garlic
3 3shallotshallots, chopped (or 1 onion, chopped)
2 tbsp minced gingerroot 2 2tbsp tbspminced gingerroot
3 stalks tender lemongrass , trimmed3 3stalks tender 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 tsp packed palm sugar 1-1/2 1-1/2tsp tsppacked palm sugar or light brown sugar
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
1 can (14 oz) coconut milk 1 1can (14 oz) can (14 oz)coconut milk
2 tomatoes 2 2tomatotomatoes
3 3Asian eggplantAsian eggplants, (or 1 regular eggplant), about 1-1/4 lb total
8 oz long beans 8 8oz ozlong beans or green beans

Preparation

Sprinkle 1 tsp of the salt and turmeric over chicken; set aside. In food processor, purée together garlic, shallots, ginger and 2 tbsp water to make smooth paste; set aside.

Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch 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 long chunks. Cut long beans into 2-inch 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.