Chicken Curry

Ingredients

• 1 chicken, 3 pounds, cut into serving pieces
• ⅓ cup finely chopped shallots
• 3 teaspoons finely minced garlic
• 1 teaspoon finely chopped fresh ginger
• 5 tablespoons curry powder (see note)
• 1 ½ cups water
• 6 tablespoons corn, peanut or vegetable oil
• 1 ½ tablespoons thinly sliced shallots
• 3 cardamom pods with husks
• 2 whole cloves
• 1 broken piece star anise
• 1 2-inch piece stick cinnamon
• Salt taste if desired
• 1 cup coconut cream or milk
• 3 waxy red-skinned potatoes, about 1/2 pound, peeled and cut in half lengthwise

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    686 calories; 49 grams fat; 22 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 45 grams protein; 170 milligrams cholesterol; 374 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
2. Put chopped shallots, half the garlic, ginger, curry powder and 1/3 cup of water in container of an electric blender and blend thoroughly. Set this curry paste aside.
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 1/2 cup water.
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 2/3 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.

1 hour