Chicken Curry
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, 3 pounds, cut into serving pieces
- ⅓cup finely chopped shallots
- 3teaspoons finely minced garlic
- 1teaspoon finely chopped fresh ginger
- 5tablespoons curry powder (see note)
- 1½cups water
- 6tablespoons corn, peanut or vegetable oil
- 1½tablespoons thinly sliced shallots
- 3cardamom pods with husks
- 2whole cloves
- 1broken piece star anise
- 12-inch piece stick cinnamon
- Salt taste if desired
- 1cup coconut cream or milk
- 3waxy red-skinned potatoes, about ½ pound, peeled and cut in half lengthwise
Nutritional analysis per serving (6 servings)
700 calories; 52 grams fat; 20 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 34 grams protein; 1083 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the breast of the chicken through the bone into four pieces of more or less equal size. Cut the back in half lengthwise.
- Step 2
Put chopped shallots, half the garlic, ginger, curry powder and ⅓ cup of water in container of an electric blender and blend thoroughly. Set this curry paste aside.
- Step 3
Heat oil in a large saucepan or small kettle and add sliced shallots, the remaining garlic, cardamom, cloves, star anise, cinnamon stick and salt. Bring to a boil and cook, stirring often, about 10 minutes or until the oil separates from the solids. Add the reserved curry paste and cook, stirring, about one minute. Add coconut milk and ½ cup water.
- Step 4
Bring to vigorous boil and cook about 3 minutes. Add all of the chicken pieces and stir until well coated. Cook about five minutes. Add remaining ⅔ cup water and potatoes. Cover and cook, stirring occasionally, about 25 to 30 minutes or until the chicken is thoroughly tender.
- If using Indian-style curry powder, you may reduce the quantity. Generally, Indian curry powder is stronger in flavor than Malaysian curry powder, which is available in many markets in Chinatown.
Private Notes
Comments
Just like my mom makes it! Curry is a very broad group of foods, this is specifically Malaysian chicken curry. She adds tomato cut into chunks and only adds coconut milk at the end so it doesn't split. Get creative and put whatever vegetables are in season towards the end! Seeing the oil separate is an important step, lets all the flavor get in there. Serve with nasi lemak (malay coconut rice) or roti prata <3
There is a serious problem with step 3. With 6 TB of oil there is immediate separation of oil and ingredients. And after 5 minutes of boiling, the shallots and garlic were black! I strained the oil; it was lightly flavored. I threw out the blackened stuff and proceeded with the recipe and the final result was good. But I've never before had a Times recipe that seemed so far off.
Just like my mom makes it! Curry is a very broad group of foods, this is specifically Malaysian chicken curry. She adds tomato cut into chunks and only adds coconut milk at the end so it doesn't split. Get creative and put whatever vegetables are in season towards the end! Seeing the oil separate is an important step, lets all the flavor get in there. Serve with nasi lemak (malay coconut rice) or roti prata <3
Terrible over complicated recipe. Seems out dated and antiquated. Much better recipes out there for curry. If you are going to have complex and complicated recipe then it should be specific and not generally state coconut CREAM OR MILK. I would recommend this come off your list of recipes.
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