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: 6 shallots, chopped; 4 large garlic cloves, chopped; a 1-inch piece fresh gingerroot, peeled and chopped; 2 tablespoons water; 3 whole boneless chicken breasts with skin, halved (about 2 1/2 pounds); 2 tablespoons vegetable oil; 2 tablespoons curry powder; a 14-ounce can unsweetened coconut milk (1 2/3 cups); 1 1/2 cups chicken broth; a 3-inch fresh jalapeno chili, slit in 4 places; 1 cinnamon stick; 1 whole clove; 1 star anise; 1/3 cup coarsely chopped fresh coriander; Accompaniment: cooked rice

Servings: persons

6 shallots, chopped
4 large garlic cloves, chopped
a 1-inch piece fresh gingerroot, peeled and chopped
2 tablespoons water
3 whole boneless chicken breasts with skin, halved (about 2 1/2 pounds)
2 tablespoons vegetable oil
2 tablespoons curry powder
a 14-ounce can unsweetened coconut milk (1 2/3 cups)
1 1/2 cups chicken broth
a 3-inch fresh jalapeno chili, slit in 4 places
1 cinnamon stick
1 whole clove
1 star anise
1/3 cup coarsely chopped fresh coriander
Accompaniment: cooked rice

1
In a food processor chop fine shallots, garlic, and gingerroot.
2
Add water and puree to a paste.
3
Pat chicken dry with paper towels and season with salt.
4
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.
5
Reduce heat to moderately low.
6
Add shallot paste and cook, stirring, 1 minute.
7
Add curry powder and cook, stirring, 1 minute.
8
Add chicken with any juices accumulated on plate and remaining ingredients except coriander and simmer, covered and turning chicken once, until cooked through, about 15 minutes.
9
Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes.
10
Discard cinnamon stick, clove, and star anise and season sauce with salt.
11
Add chicken and coriander and serve over rice.

549

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 6 shallots, chopped, 4 large garlic cloves, chopped, a 1-inch piece fresh gingerroot, peeled and chopped, 2 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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