Azalina'S Mint Chicken Curry Recipe

Name: Azalina'S Mint Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried red chile peppers, stems and seeds removed; 1/2 cup boiling water; 2 cups grated fresh coconut; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons fennel seeds; 1/4 cup peanut oil, divided; 1/3 cup sliced almonds; 5 stalks lemon grass, trimmed and thinly sliced; 1 whole head garlic, cloves peeled and crushed; 5 shallots, peeled and roughly chopped; 1/2 cup peeled and chopped fresh ginger root; 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped; water, or as needed; 3 tablespoons whole star anise pods; 2 (2 inch) sticks cinnamon; 2 tablespoons whole cloves; 2 tablespoons whole cardamom pods; 1/2 cup chopped fresh mint, stems reserved; 1/2 cup water; 2 pounds boneless, skinless chicken breast halves, cubed; 2 teaspoons kosher salt; 1 (14 ounce) can coconut milk; 1 lime, juiced; 1 pinch kosher salt to taste

Servings: persons

1/2 cup dried red chile peppers, stems and seeds removed
1/2 cup boiling water
2 cups grated fresh coconut
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons fennel seeds
1/4 cup peanut oil, divided
1/3 cup sliced almonds
5 stalks lemon grass, trimmed and thinly sliced
1 whole head garlic, cloves peeled and crushed
5 shallots, peeled and roughly chopped
1/2 cup peeled and chopped fresh ginger root
3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
water, or as needed
3 tablespoons whole star anise pods
2 (2 inch) sticks cinnamon
2 tablespoons whole cloves
2 tablespoons whole cardamom pods
1/2 cup chopped fresh mint, stems reserved
1/2 cup water
2 pounds boneless, skinless chicken breast halves, cubed
2 teaspoons kosher salt
1 (14 ounce) can coconut milk
1 lime, juiced
1 pinch kosher salt to taste

1
Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
2
Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
3
Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
4
Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
5
Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
6
Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
7
Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
8
Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.

1309

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/2 cup dried red chile peppers, stems and seeds removed, 1/2 cup boiling water, 2 cups grated fresh coconut, 2 tablespoons ground coriander, and more.

Yes, Azalina'S Mint Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Azalina'S Mint Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions