Directions for: Malaysian Chicken Curry
Ingredients
1 tsp salt
1 tsp turmeric
1 chicken (about 3 lb), cut into pieces (or about 3 lb chicken pieces)
4 clove garlic
3 shallots (or 1 onion), chopped
2 Tbsp minced gingerroot
3 stalks tender lemongrass, trimmed
2 Tbsp vegetable oil
6 cardamom pods, crushed
6 whole cloves
3 whole star anise
2 cinnamon sticks
2 Tbsp black mustard seeds
3 Tbsp red curry paste
1 tsp packed palm or light brown sugar
cup chicken stock
1 can (14 oz) coconut milk
2 tomatoes
3 Asian eggplants (or 1 regular eggplant), about 1 lb total
8 oz long or green beans
Directions
1. Sprinkle 1 tsp (5 mL) of the salt and turmeric over chicken; set aside. In food processor, pure together garlic, shallots, ginger and 2 tbsp water to make smooth paste; set aside.
2. Pressing on side of knife, lightly crush lemongrass. Cut into 2-inch long pieces; set aside.
3. 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.
4. 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.
5. Meanwhile, peel and cut each tomato into 8 wedges; remove seeds. Cut eggplants into 2-inch long chunks. Cut long beans into 2-inch 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.
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