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Chicken Curry




Source of Recipe


BENTARA MALAYSIAN RESTAURANT


List of Ingredients




1 whole chicken
6 Tbs Madras Curry powder
4 cloves garlic
5 large shallots
1 inch ginger
1/4 cup oil
2 cups coconut milk
1/2 tsp sugar
salt to taste
3 Tbs Sambal Oelek (up to desired hotness) optional
1 Tbs coriander seed powder
1 inch cinnamon
4 cloves
2 cardamom
1 star anise
1 sprig curry leaves
2 large potatoes
2 Japanese eggplants
2 whole tomatoes
4 ounce Chinese long green beans
4 long hot chili peppers/jalapeno


Recipe



Cut up chicken into 8 pieces. In a blender puree garlic, shallots, ginger and sambal oelek with a little bit of water. Mix the blend with curry powder and chicken in a bowl. Heat up the oil in the pot on a medium low heat and lightly fry the chicken and the spice blend. Add in cinnamon, cloves, star anise, cardamom and coriander seed powder. Season with a little bit of salt and cook until the aroma of the curry starts to come up.

Add in coconut milk and sugar. At this point you can finish cooking the chicken in the oven at 350 F for about an hour or on the stove at medium heat or to a soft boil. Add the potatoes 20 minutes before end of cooking time. Add the other vegetables a few minutes before serving. Serve with steamed rice.

Served this dish with steamed rice.