Malaysian-Style Chicken Curry Recipe

Name: Malaysian-Style Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 shallots chopped; 24 garlic cloves chopped; 1 inch gingerroot piece fresh, peeled and chopped; ½ tablespoons water; 18 boneless chicken breasts with skin, halved, about 2 1/2 pounds; ⅛ tablespoons vegetable oil; ⅛ tablespoons curry powder; 14 ounces unsweetened coconut milk 1 2/3 cups; 9 cups chicken broth; 6 cinnamon stick; 6 clove; 6 star anise; 2 cups fresh coriander Coarsely chopped; cooked rice

Servings: persons

36 shallots chopped
24 garlic cloves chopped
1 inch gingerroot piece fresh, peeled and chopped
½ tablespoons water
18 boneless chicken breasts with skin, halved, about 2 1/2 pounds
⅛ tablespoons vegetable oil
⅛ tablespoons curry powder
14 ounces unsweetened coconut milk 1 2/3 cups
9 cups chicken broth
6 cinnamon stick
6 clove
6 star anise
2 cups fresh coriander Coarsely chopped
cooked rice

1
In a food processor chop fine shallots, garlic, and gingerroot. Add water and puree to a paste.
2
Pat chicken dry with paper towels and season with salt. In a large heavy casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Reduce heat to moderately low. Add shallot paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any juices accumulated on
3
Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes. Discard cinnamon stick, clove, and star anise and season sauce with salt. Add chicken and coriander and serve over rice.

2983

kcal

Calories

Fat

329

Carbs

352

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 36 shallots chopped, 24 garlic cloves chopped, 1 inch gingerroot piece fresh, peeled and chopped, ½ tablespoons water, and more.

Yes, Malaysian-Style 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.

Malaysian-Style Chicken Curry

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