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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2003
- 1 1/2 teaspoon salt
- 1 teaspoon turmeric
- 1 chicken cut_into pieces (or about 3 lb/1.5 kg chicken pieces)
- 4 cloves garlic
- 3 shallots chopped
- 2 tablespoons minced gingerroot
- 3 stalks lemongrass trimmed
- 2 tablespoons vegetable oil
- 6 cardamom pods crushed
- 6 whole cloves
- 3 whole star anise
- 2 cinnamon sticks
- 2 tablespoons black mustard seeds
- 3 tablespoons red curry paste
- 1 1/2 teaspoon packed palm or light brown sugar
- 1/2 cup chicken stock
- 1 can (14 oz/400 mL) coconut milk
- 2 tomatoes
- 3 Asian eggplants about 1-1/4 lb(625 g) total
- 8 oz long beans
- 8 oz green beans
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 561 mg
- Protein 22 g
- Calories 393.0
- Total fat 28 g
- Cholesterol 72 mg
- Saturated fat 13 g
- Total carbohydrate 16 g
- Iron 34.0
- Folate 18.0
- Calcium 6.0
- Vitamin A 10.0
- Vitamin C 18.0